Ingredients:

  • 2 1/2 cups (300g) cake flour, spooned and leveled
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks, 227g) unsalted butter, softened
  • 1 3/4 cups (350g) granulated sugar
  • 5 large egg whites, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) milk, at room temperature
  • 1/2 teaspoon almond extract (optional)
  • 1 cup (2 sticks; 230g) unsalted butter, softened but still cool (Buttercream Frosting)
  • 3 – 4 cups (375 – 500g) confectioners’ sugar (Buttercream Frosting)
  • 3-5 Tablespoons (45-75ml) heavy cream or milk (Buttercream Frosting)
  • 1 teaspoon vanilla extract (Buttercream Frosting)
  • Pinch of salt (Buttercream Frosting)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour cake pans, then line the bottoms with parchment paper circles.
  2. Whisk together cake flour, baking powder, and salt in a medium bowl.
  3. In a large bowl, cream the butter and sugar together until light and fluffy.
  4. Beat in the egg whites one at a time, mixing well after each addition.
  5. Stir in the vanilla extract and almond extract (if using).
  6. Gradually add the dry ingredients and milk alternately to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. Once the cakes are completely cool, frost with your favourite frosting.