Preparation

• Preheat your oven to 335ºF. Cover the bottom of one 8-inch round cake pan with parchment paper. Butter and flour bottom and sides of cake pan.
  Combine milk, oil and extracts and set aside
  Combine flour, baking powder and salt and set aside
  Place butter in a stand mixer with a paddle attachment and cream until smooth. Sprinkle in sugar and then mix on high until light and white (about 5 minutes).
  Add the egg whites at room temperature one at a time to the butter mixture while mixing on low and let fully combine after each addition before adding the next.
  Add in 1/3 of the dry ingredients to the egg/butter mixture and mix on low until just combined. Then add in 1/2 of the liquids, then dry, then liquids and the rest of the dry.
  Mix until just combined.
  Add batter into prepared cake pan and bake at 335º F for 25-35 minutes or until a toothpick comes out clean when inserted in the center.
  Let cool ten minutes then turn out cake onto a cooling rack. Wrap warm and place into the freezer to flash chill. This locks in the moisture. Once cool but not frozen you can then trim off the brown edges of the cake and frost as desired. Chill cake.