Wee White Layer Cake

For cake: Let egg whites and 1/4 cup butter stand at room temperature for 30 minutes. Preheat oven to 350°. Grease a 6x3-inch springform or round cake pan. Line bottom with parchment paper; grease again. Set aside. (If available, prepare two pans.)

In a small bowl, stir together flour, baking powder, baking soda and salt; set aside. In a medium bowl, beat the 1/4 cup room-temperature butter with an electric mixer on medium to high speed for 30 seconds. Beat in granulated sugar, 1/2 teaspoon vanilla and 1/2 teaspoon almond extract. Add egg whites, one at a time, beating well. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. Spread half the batter in the pan. Chill remaining batter (or spread it in the second pan, if using).

Bake for 20 to 22 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on wire rack for 10 minutes. Run knife around cake to loosen. Remove cake from pan; gently peel off paper. Cool completely on wire rack. If using one pan, wipe it clean and bake second layer with remaining batter.

For frosting: In a medium bowl, beat 1/4 cup butter with an electric mixer on medium speed until smooth. Gradually add 1 cup powdered sugar, beating well. Slowly beat in milk, 1/2 teaspoon vanilla and 1/2 teaspoon almond extract. Gradually beat in remaining powdered sugar. If needed, beat in some additional milk to reach spreading consistency.

To assemble, place one cake layer, bottom side up, on a platter. Spread with 1/4 cup of frosting. Top with second layer, rounded side up. Spread top and sides with remaining frosting.