Preheat the oven to 350°. Spray two 8 inch round cake pans with non-stick cooking spray and set aside. If you’d like you can add a parchment round in the bottom of the pan and give that a light spray of cooking spray as well, but it’s not necessary if you don’t have parchment,
In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
To the same bowl add the buttermilk, milk, vanilla, almond and oil and beat with the paddle attachment of a stand mixer, or a hand mixer just until fully combined. In a separate bowl whip the egg whites until you reach medium stiff peaks and gently fold into the batter.
Separate the cake batter evenly into the two cake pans and bake for about 30-35 minutes, until a toothpick comes out clean and the center of the cake springs back when lightly pressed.