• Preheat oven to 350 degrees.Spray the center only of two 9x2 inch round cake pans a non-stick baking release. Line with parchment paper rounds and spray the center only of those. Set aside. . 
• In a bowl, lightly combine the egg whites, ¼ cup milk, almond extract and vanilla.  
• In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.  Add the butter and remaining ¾ cup milk.  Mix on low speed until the dry ingredients are moistened.  Increase to medium and beat for 1 ½ minutes.  Gradually add the egg mixture in thirds, beating about 30 seconds each time.  
• Gradually add the egg mixture in thirds, beating 30 seconds each time.  
• Divide the dough between the two prepared pans (about 555 grams each). Bake for 18 to 22 minutes until a tester comes out clean.
• For three layers, divide the dough into 3 prepared pans of about 370 grams or 13 ounces each.  Bake for 14 to 15 minutes or until very lightly colored.  

Variations

• Yellow - Substitute 3 egg yolks for the egg whites.  All the rest remains the same.
• Marble - Divide the white batter in half.  Add 3 ounces of melted chocolate to one half.  Alternated white and chocolate dough in the pans. Top with a second layer of white and chocolate dough over the first layer. Place the chocolate on the white and the white on the chocolate. Swirl together with a toothpick or wooden skewer. Do not over swirl.
• Chocolate Cake with Cocoa – This is the darkest and most intense of the two chocolate cakes.  It tastes the most chocolatey.  I used 60 grams (2 ounces) of dutched cocoa and 240 grams (8 ½ ounces) of cake flour in place of all flour.  Place in the mixing bowl with the remainder of the dry ingredients.  All the rest remains the same.  Bake for 24 to 26 minutes.
• Chocolate Cake with Semisweet Chocolate - This cake is lightly flavored with chocolate and emulates a German Chocolate Layer.  

  For this cake you whisk in 6 ounces (170 grams) of melted bittersweet or semisweet chocolate into the finished batter.  The chocolate can be melted in a bowl over hot, but not boiling water or microwaved at half power for about 2 ½ minutes.  Stir and, if not melted, microwave briefly at half power in 15 second bursts.

  The layers for this cake will weigh about 1200 grams (42 ounces) total or 600 grams).

  Bake for 24 to 26 minutes.
• Lemon Cake – Add the zest of 3 large or 4 medium lemons to the batter of the yellow cake using all vanilla in the batter.  Add it with the dry ingredients in the mixing bowl.    All the rest remains the same.

  Bake these layers for 18 to 22 minutes until the center springs back when lightly touched or a tester comes out clean.  
• Orange Cake – Add the zest (orange part only, do not use the white pith below) of a large navel oranges to the white batter using all almond extract.  Add it with the dry ingredients in the mixing bowl.  All the rest remains the same.

  Bake for 18 to 22 minutes until the center springs back when lightly touched or a tester comes out clean.  

  Juice oranges will not provide enough zest because of their thin skin. 
• Citrus Cake – Use the zest of 1 navel orange, 1 lemon and 2 limes.  Add them to the dry ingredients in the mixing bowl.  All the rest remains the same.

  Bake these layers for 18 to 22 minutes until the center springs back when lightly touched or a tester comes out clean.