INGREDIENTS
1/2 cup (113g) butter, softened
1 cup (200g) granulated sugar
1/2 cup (123g) whole milk, room temperature
1 tsp. vanilla extract
1/4 tsp. pure almond extract, optional
1 1/2 cups (180g) cups cake flour
2 tsp. baking powder
4 (120g or 4 ounces) egg whites, room temperature
INSTRUCTIONS
Preheat oven to 350°F. Prepare 8x8 square pan with butter and flour or baking spray.
Beat butter at medium speed with a hand-held mixer until creamy, roughly 3-4 minutes.
Gradually add sugar, beating until light and fluffy.
Stir together milk and vanilla. (If you are adding almond extract, add it here)
Sift together flour and baking powder; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
Beat egg whites at medium speed until stiff peaks form; gently fold into batter. Pour batter into prepared pans.
Bake at 350° for 35-38 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan on wire rack for 10 minutes.
Optional: Cover with white frosting.
