1) Preheat oven to 350°F (180°C). Grease, line with parchment and flour two round 8-inch pans (you will be using each one twice), or four 8-inch pans (if you're lucky enough to have four on hand). I use Parchment Paper Circles for ease
2) In a medium bowl or measuring cup, combine and stir 1/2 cup of the milk, stir the egg whites, whole egg, vanilla and the almond extract. Set aside.
3) Sift cake flour twice. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients, including the sugar, together on low-speed (I use the “stir” setting on my mixer) for 30 seconds.
4) Add the butter and shortening, blending on low-speed for about 30 seconds, then add remaining 1 cup of milk, and mix on low-speed until just moistened. Increase to medium speed and mix for 1 -1/2 minutes (90 seconds), but no more.
5) Scrape the sides of the bowl and begin to add the egg/milk/extract mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.
6) Pour 1/4 of your batter (~2 cups)(445 grams) into each prepared pan (if you have 2 pans, you will bake 2 layers first followed by the remaining 2), spreading it evenly with a small offset palette knife. If possible, weigh the batter in the pans to ensure 2 even layers
7) Bake cake layers two-at-a-time in center of oven and 2" apart for 20 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not over-bake. Check cake at 20 minutes, but not before, and once you feel it’s almost ready, set the timer for 2 minute intervals. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.
8) Wash the 2 cake pans and line, grease and flour again and repeat.
9) Wrap tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months. Best enjoyed day 1 or 2.