Ingredients
2cupsall purpose flour,spooned into measuring cup and leveled-off with back edge of knife
2tspbaking powder
¼tspsalt
12tbspunsalted butter,(1½ sticks) softened
1½cupsgranulated sugar
6large egg whites,at room temperature
¾cupwhole milk,at room temperature
1½tspvanilla extract
½tspalmond extract
12tbspunsalted butter,(1½ sticks) softened
4ozcream cheese,at room temperature
6cupsconfectioner’s sugar
3tspvanilla extract
1pinchsalt
Preparation
Position a rack in the middle of the oven and preheat to 350 degrees F. Spray 2 8-inch cake pans with nonstick cooking spray. Cut 2 8-inch rounds of parchment paper and line the bottom of each pan; spray the paper with nonstick spray.
In a medium bowl, whisk together the flour, baking powder, and salt.
Place the butter and sugar in the bowl of a heavy-duty mixer fitted with the paddle attachment and beat on medium speed for about 5 minutes, or until very soft and light. Beat in the vanilla and almond extracts.
Meanwhile, whisk together the egg whites and milk by hand in a medium bowl until just combined.
Reduce the mixer speed to low and beat in ¼ of the flour mixture, then ⅓ of the milk mixture, stopping and scraping down the bowl and beater after each addition. Beat in another ¼ of the flour, then another ⅓ of the milk mixture. Scrape again.
Repeat with another ¼ of the flour and the remaining milk mixture; scrape. Finally, beat in the remaining flour mixture.
Scrape the bowl with a large rubber spatula. Don’t worry if the the batter looks a little grainy. Pour the batter into the prepared cake pans and smooth the tops.
Bake the cakes for 30 to 35 minutes, until they are well risen and firm and a toothpick inserted into the center emerges clean.
Cool the cakes in the pans on rack for 5 minutes, then unmold onto rack to finish cooling right side up. When cake layers are completely cool, transfer to cake plate and frost with vanilla buttercream.
In the bowl of an electric mixer, cream the butter and cream cheese until creamy and well combined.
Gradually add the confectioners’ sugar, then beat in the vanilla and salt. If the frosting is too thick, add 1 to 2 tablespoons of milk or cream.
Serve and enjoy.
