Black & White Cake

Directions

Preheat oven to 350℉ (180℃) F and arrange rack to the center position.

Grease and flour three, 8-inch round cake pans.

Beat egg whites until stiff, but not dry and set aside briefly.

In a separate bowl, beat the butter with the sugar until light and fluffy, then add the vanilla and almond extracts.

Blend smooth.

Whisk the flour with the baking powder and salt and add alternately to the batter with the milk, beginning and ending with the dry mixture.

Fold egg whites into the batter and divide mixture evenly between the two prepared pans.

Bake about 20 minutes or until a wooden pick inserted in the center of the cake comes out clean.

Cool layers in their pans 10 minutes, then loosen and turn out onto a rack to complete cooling.

Frost.