2 layer 8-inch cake 2-inch high, or 2 layer 9-inch cake 1 1/2-inch high, or 13 x 9-inch sheet cake
1/2 cup butter or margarine, room temperature
1 1/2 cups granulated sugar
1 1/2 cup milk
3 cups cake flour
1/4 teaspoon salt
3 teaspoons baking powder
1/2 cup water
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 egg whites, beaten lightly
Preheat oven to 325°F (163°C). Grease pan(s) with Pan Release or cooking spray.
In a large mixing bowl, cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Sift together the flour, baking powder and salt. Add to the first mixture alternately with the water and milk. Beat in extracts and fold in egg whites.
Pour the batter immediately into the greased pans. Tap pan on the countertop to release large air bubbles. Bake until done, (cake is completely away from the sides of the pan or until a toothpick inserted in the center of the cake comes out clean). Within 5 to 10 minutes, remove the cake from the pan and place on a cooling grid until cake is room temperature. See chart for baking times.