Makes 1 9-inch layer cake, serves 8

Ingredients

4 egg whites from large eggs

1 cup whole milk, divided

1 tsp.vanilla

1/2 tsp. almond extract

3 cups cake flour

1 1/2 cups white sugar

4 tsp. baking powder

1/2 tsp. salt

4 Tbsp. unsalted butter, very soft

8 Tbsp. non-hydrogenated shortening

1/3 cup multi-colored jimmies.

Vanilla Frosting:

1 1/2 cups (3 sticks) unsalted butter, softened to room temperature

3 1/4 cups sifted confectioners’ sugar

1/4 cup heavy cream

2 teaspoons pure vanilla extract (or use clear imitation vanilla extract for stark white frosting)

1/8 teaspoon salt

optional: additional sprinkles for garnish

Directions:

Heat the oven to 350°F.  Lightly grease two 9-inch round cake pans.  In a small bowl, mix the egg whites, 1/4 cup milk, vanilla, and almond extract.  Set aside.

In the bowl of a stand up mixer, mix the cake flour, sugar, baking powder, and salt.  Mix for 30 seconds or until well-combined.  Add the butter and shortening and mix for another 30 seconds, or until combined with the flour mixture.  Pour in the remaining 3/4 cup milk and continue mixing on medium speed for about 3 minutes. Scrape down the sides of the bowl.

Gradually pour in the egg white mixture, mixing for 30 seconds after each addition.  Mix for one more minute. Gently fold in the multi-colored jimmies.

Divide the batter evenly between the prepared cake pans.  Bake for 25 to 30 minutes, or until the tops are slightly golden and spring back when pressed.

Remove from the oven and place the pans on baking racks to cool for about 10 minutes.  Turn the pans over onto the rack.  Flip the cake layers over and let them cool completely before icing.

Make the frosting:

While the cakes cool, beat the butter and salt in a large bowl with an electric mixer on medium speed until smooth. Gradually beat in the confectioners’ sugar. Once it’s all been added, increase the speed to medium-high, and beat until white and fluffy. Beat in the vanilla until blended. Add 2 tablespoons of the milk, and beat to incorporate. Beat in the remaining milk, one tablespoon at a time (the frosting will be spreadable but not runny).

To assemble: Place 1 cake layer right-side up on a cake plate or stand, and spread with 1 cup of the frosting. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting. Decorate the top with additional sprinkles.