Preheat and Prepare Pan:

Preheat your oven to 350°F (175°C).

Grease an 8×8 square pan with butter and flour or use baking spray to prevent sticking.

Cream Butter and Sugar:

Beat the softened butter on medium speed for about 3-4 minutes until creamy.

Gradually add granulated sugar and continue beating until the mixture is light and fluffy.

Add Wet Ingredients:

In a separate bowl, combine whole milk and vanilla extract. If using almond extract, add it to this mixture and set aside.

Combine Dry Ingredients:

Sift together cake flour and baking powder. Gradually add to the butter mixture, alternating with the milk mixture. Start and end with flour, mixing on low speed until just combined.

Fold in Egg Whites:

Beat egg whites at medium speed until stiff peaks form.

Gently fold the egg whites into the batter using a spatula, being careful not to deflate them.

Bake:

Pour the batter into the prepared pan and spread evenly.

Bake for 35-38 minutes, or until a wooden pick inserted in the center comes out clean.

Cool:

Let the cake cool in the pan for 10 minutes before removing it from the pan.

Frost (Optional):

If desired, top the cake with white frosting for added sweetness.