Preheat oven to 350°. Spray a 9-inch round cake pan with non-stick cooking spray; line the bottom with parchment or waxed paper round. Spray the paper rounds and sides of pan with non-stick cooking spray with flour.

In a small mixing bowl, combine milk, egg whites, vanilla extract, and almond extract; set aside

Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.

Add all but ¼ cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 ½ minutes. Add remaining ¼ cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.

Spread batter evenly in prepared cake pan. Bake 23 to 25 minutes until a toothpick inserted in the center comes out clean,

Let cake rest in the pan for 3 minutes. Loosen from sides of pan with a knife, if necessary, and invert onto a wire rack. Reinvert onto an additional wire rack. Let cool completely, about 1 ½ hours.