Directions

Make the cake:

Place egg whites in mixing bowl, cover bowl with towel, and let egg whites sit until room temperature (about 1 hour).

Once egg whites are room temperature, preheat oven to 350 degrees Fahrenheit and grease two 8-inch round cake pans OR one 13×9-inch pan.

Begin beating egg whites, setting mixer to high speed.  Meanwhile, in a large, separate bowl, stir together flour, baking powder, baking soda, and salt.  Set aside.  Continue beating egg whites until foamy.  Once foamy, gradually beat 1/2 cup sugar into whites.  Continue beating until soft peaks form.  Set aside.

In another bowl, cream butter with the remaining 1 cup sugar until fluffy.  Slowly beat in flour mixture, alternating with Greek yogurt, (beginning and ending with flour mixture), until well blended.  Add egg white mixture and vanilla and beat just until smooth (about 1 minute).  Pour batter into prepared cake pan(s).

Bake round cakes for 28-33 minutes OR bake 13×9 cake for 33-38 minutes.  Cake is done when turning golden and surface springs back when very lightly pressed with fingertip.  Let cake(s) cool completely in pan(s), and then remove to frost.

Make the frosting:

In a small saucepan, melt butter over medium heat.  Remove from heat and add sugar and milk, stirring until well blended.  Return to heat and gradually bring to boiling, stirring constantly.  Remove from heat and let cool for 3-5 minutes.  Pour mixture into mixing bowl and gradually beat in the confectioner’s sugar.  Continue beating until frosting is thick enough to spread (frosting will thicken as it cools while beating).  If frosting is too thin, add a little more confectioner’s sugar.  Lastly, beat in vanilla and almond extract.  Spread over prepared cake(s).