White cake with vanilla buttercream

Preheat the oven to 350F.

In a large bowl whisk the flour, baking powder and salt together to distribute the leavening and salt, then set aside.

Cream the room temperature butter in the stand mixer about 30 seconds on medium until creamy.

Add the granulated sugar and beat on medium about three minutes until light and fluffy, scraping the bowl down once halfway.

With the mixer on medium add the egg whites one at a time, letting each incorporate, scraping the bowl down about twice.

Mix in the vanilla and the almond extract.

On the lowest speed add a third of the flour mixture, then half a cup of milk, another third of the flour, the rest of the milk, and the last third of the flour.

Mix only until almost combined and finish by hand -- overmixing makes the cake contract and turn gummy as it cools.

Butter two light-coloured eight-inch pans, line the base with a parchment round, dust with a tablespoon of flour and tip out the excess.

Divide the batter equally and smooth it to the edges with an offset spatula.

Bake at 350F for 35 to 40 minutes, until the centres spring back when gently pressed.

For the buttercream, cream three sticks of unsalted butter with half a teaspoon of salt and beat on medium about two minutes until very soft and aerated.

Add about five cups of powdered sugar on low, a cup at a time, waiting for each to mix in.

Add two teaspoons of vanilla with the last cup of powdered sugar.

Slacken with two to three tablespoons of milk, half and half or cream, then beat on medium-low two to three minutes until creamy, adding an extra tablespoon at a time if a slacker mixture is wanted.

On the cooled first layer spread one cup of frosting into an even layer with an offset spatula, reserving about half a cup for decoration.

Put the rest on top, spread smooth and work it down the sides bit by bit.

Finish with dollops or a ripple piped with a large closed star tip, and a sprinkle of sprinkles.