284g (10 oz.) milk, room temperature
57g (2 oz.) vegetable oil
1 tsp. almond extract
1 tsp. vanilla extract

  • combine and set aside

397g (14 oz.) flour
2 1/2 tsp. baking powder
1/2 tsp. salt

  • combine and set aside

227g (2 sticks) unsalted butter, softened
397g (14 oz.) sugar
6 egg whites

  • beat butter in stand mixer with paddle attachment until smooth
  • add sugar and mix 5 minutes
  • add egg whites one at a time, mixing until incorporated before adding the next one
  • add dry and wet mixtures in small amounts, alternating
  • finish mixing until just combined
  • add to greased cake pans lined with baking parchment or silicone mats
  • bake at 167°C (335°F) for 25-35 minutes, until a toothpick comes out clean
  • cool in pans for 10 minutes, then turn out on cooling racks and cool to room temperature

source: https://sugargeekshow.com/recipe/white-cake-recipe/

note: this works well in trifle and you can use the spare egg yolks to make the custard.