Baked by an Introvert
6 egg whites 1 ½ cups granulated sugar 1 cup unsalted butter 2 teaspoons clear vanilla extract ½ teaspoon almond extract 2 ½ cups cake flour 1 tablespoon baking powder ½ teaspoon salt 1 cup buttermilk
Whip egg whites. In a large bowl, beat the egg whites with an electric mixer on medium speed until foamy. Gradually add ½ cup of the sugar while the mixer is running. Turn the mixer up to high-speed and whip the egg whites to soft peaks. Set aside.
Cream butter and sugar. In a separate large bowl, beat the butter and sugar together until light and fluffy, about 5 minutes. Beat in the vanilla and almond extracts.
Add flour and egg whites. Combine the flour, baking powder, and salt in a medium bowl. Add it to the butter mixture alternately with the buttermilk, beating well after each addition. Gently whisk ⅓ of the egg whites into the batter. Using a rubber spatula, gently fold in the remaining egg whites until well combined.
Bake. Divide the batter evenly between the prepared pans. Bake for 20-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Take care to not over-bake. Check the cake at 15 minutes to see how it is doing and judge the timing from there.
Make the frosting. Make a basic buttercream using clear vanilla and almond extracts.
Assemble the cake. Spread about ⅓ of the frosting over the top of one cake layer. Place the second layer on top of the frosting. Spread remaining frosting over the top and sides of the cake.