In a large bowl, whisk together the flour, super fine sugar, baking powder, and salt until well combined.

Store the dry cake mix in an airtight container at room temperature. It will last for up to 6 months.

Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or one 9x13 inch pan.

In a large bowl using a hand-held mixer or a stand mixer, cream the softened butter until it is lighter in color and creamier, about 1-2 minutes.

Add in the egg whites and mix on low speed until just incorporated.

Add in the milk, vanilla extract, and almond extract. Mix until just combined.

Add the dry cake mix to the wet ingredients and stir by hand until just combined. Do not overmix.

Pour the batter evenly into the prepared pans. Bake for 18-22 minutes for round pans, or 22-26 minutes for a 9x13 inch pan. A toothpick inserted into the center should come out with a few moist crumbs but no wet batter.

Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.