Ingredients:

All ingredients should be at room temperature.

3/4 cup (1 1/2 sticks) salted butter
1 3/4 cups granulated sugar
2 1/4 cups cake flour
1 cup whole milk
6 egg whites (Approximately a cup. It will be fine with a bit less  than a cup)
1 teaspoon almond extract
3 to 4 teaspoons of a good quality vanilla. I use vanilla paste.
4 teaspoons baking powder
1/2 teaspoon of salt

Directions:

 

Preheat oven to 350 F. 
I like to bake at lower temperatures since it helps with moisture control so once you place the cake in the oven, lower the temperature to 325. Baking at lower temperature will require a longer baking time. The baking time can change also depending on the

size of the pan.

Get ready your cake pans with either spray for baking, shortening (or butter) & flour or parchment paper. You can also use  Home made goop for cake pans. 

I used two 8x3 pans. 
 

Sift flour, baking powder and salt into medium bowl. Set aside.

Using an electric mixer, cream together butter and 1 and 1/2 cups of the sugar at a medium to high setting. Save the rest of the sugar for later.
Mix until the butter is light, fluffy and creamy. It will have a lighter color.

 

Sift flour, salt, baking powder in a bowl and mix.

 

Add the vanilla and the almond extract to the creamed butter.

Add dry ingredients in small additions to butter/sugar mixture alternately 
with the milk, beginning and ending with  the flour mixture. Beat at low speed just until 
blended after each addition. Set aside this mixture. 

In a clean dry grease free bowl, mix egg whites with a whisk attachment.

Beat until peaks are stiff but not dry and add the 1/4 cup of sugar you saved to the egg white mixture. Mix a bit more to make sure the sugar is mixed and the peaks stay stiff but not dry. The sugar does make the peaks softer and shiny.

Fold the egg whites in the butter mixture. I do this in 2 to 3 steps. 

Pour batter into prepared pans. Bake cakes until tester inserted into center comes out clean, about 40 to 15 minutes. The amount of baking time really depends on the pans you use and your oven, so keep an eye on it around the 38 minute mark. 

Cool cakes in pans for 10 minutes or until they are cool enough to handle but not completely cool. Turn cakes out of the pans and seal them in plastic well. 
Place the cakes in the refrigerator and let them cool well. ( I leave them at least over night)
I recommend to eat the cake at room temperature.