1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans (or line with parchment).
2. In a clean mixing bowl, whip the egg whites with the whisk attachment until they hold stiff peaks. Transfer the whites to another bowl and chill briefly while you work on the rest of the batter. Bold tip: use a clean, grease-free bowl — egg whites won’t whip properly if any fat is present.
3. In the mixer bowl (use the paddle/flat beater), cream the softened butter until it turns pale. Add the granulated sugar and beat until the mixture becomes light and fluffy.
4. In a medium bowl, whisk together the cake flour, salt, and baking powder. In a separate small bowl, combine the milk and almond extract.
5. Add the dry ingredients to the creamed butter and sugar alternately with the milk mixture, beginning and ending with the dry mix. Mix just until everything comes together.
6. Gently fold the stiff egg whites into the batter in two additions using a rubber spatula. Use a slow, lifting motion — do not overfold, or you’ll lose air and the cake will turn dense.
7. Divide the batter between the prepared pans and smooth the tops. Bake until the tops spring back lightly and a toothpick comes out with a few moist crumbs, about 25–27 minutes. Let the cakes cool in the pans for 10 minutes, then turn out onto a rack to cool completely.

Frosting (cooked-flour whipped buttercream)

1. In a medium saucepan, whisk the flour into the milk. Cook over medium-low heat, stirring constantly, until the mixture thickens to a mashed-potato consistency — this can take 10–15 minutes. Keep stirring so it doesn’t scorch. Bold tip: cook the mixture until very thick; undercooking makes a runny frosting.
2. Remove from the heat and cool the pudding-like mix to room temperature. To speed this, sit the pan in a bowl of ice water and stir occasionally. Once cool, stir in the almond extract.
3. Meanwhile, process the granulated sugar briefly in a food processor if you want an ultra-smooth frosting (optional). In a stand mixer, beat the softened butter with the sugar until pale and fluffy, about 4–5 minutes.
4. Add the cooled flour-milk mixture to the creamed butter and beat on high with the whisk attachment until the frosting becomes light and airy — it will transform into a whipped, silky texture after several minutes. Scrape the bowl often so everything blends evenly.

Assemble

1. Place one cake layer on a cake plate. Spread a generous layer of frosting over the top.
2. Set the second layer on top and use the remaining frosting to cover the top and sides of the cake.
3. Press sliced almonds onto the sides and arrange a few whole almonds on top for a simple, elegant finish.