Instructions

1. Preheat oven to 350°F. Set oven rack in middle position. Spray two 9-inch round cake pans with nonstick spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour.
2. Pour milk, egg whites, and extracts into a 2-cup glass measure; mix with a fork until blended. Mix cake flour, sugar, baking powder, and salt in an electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs with no powdery streaks remaining.
3. Add all but ½ cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1½ minutes. Add remaining ½ cup of milk mixture and beat 20 seconds longer.
4. Divide batter evenly between prepared cake pans; using a rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.)
5. Bake until a thin skewer or toothpick inserted in the centers comes out clean, 23 to 25 minutes. Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife if necessary; invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1½ hours. Frost as desired. Makes 12 servings.

Recipe adapted from Epicurious, courtesy Deanne Edwards