Preheat the oven to 350Β°F (175Β°C). Grease and flour two 9-inch round cake pans.
In a mixing bowl, whisk together the egg whites and almond extract until frothy.In a separate bowl, sift together the baking powder, cake flour, granulated sugar, and salt.
Add the softened butter to the dry ingredients and mix on low speed until the mixture is crumbly.
Add the milk and vanilla extract to the egg white mixture and mix until combined.
Add the wet mixture to the dry ingredients and mix on low speed until just combined. Increase the speed to medium and beat for 2-3 minutes until the batter is smooth.
Divide the batter evenly between the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer them to a wire rack to cool completely.
Once cooled, you can frost and decorate the cake as desired.
Enjoy your delicious vegetarian White Cake!
