Funfetti Birthday Cake

4 egg whites from large eggs

1 cup whole milk, divided
1 teaspoon vanilla
1/2 teaspoon almond extract
3 cups cake flour
1 1/2 cups white sugar
4 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
8 tablespoons shortening
1/3 cup multi-colored confetti

Heat the oven to 350°F. Lightly grease two 9-inch round cake pans. (Or, for a four-layer cake,
grease four cake pans.) In a small bowl, mix the egg whites, 1/4 cup milk, vanilla, and almond
extract. Set aside.

In the bowl of a stand mixer, mix the cake flour, sugar, baking powder, and salt. Mix for 30
seconds or until well-combined. Add the butter and shortening and mix for another 30 seconds,
or until combined with the flour mixture. Pour in the remaining 3/4 cup milk and continue
mixing on medium speed for about 3 minutes. Scrape down the sides of the bowl.

Gradually pour in the egg white mixture, mixing for 30 seconds after each addition. Mix for one
more minute. Gently fold in the multi-colored confetti.

Divide the batter evenly between the prepared cake pans (see this tip on the best way to divide
batter between cake pans). If baking in two pans, bake for 25 to 30 minutes, or until the tops are
slightly golden and spring back when pressed. If baking in four pans, bake for 18 to 20 minutes,
or until the tops are slightly golden and spring back when pressed.

Remove from the oven and place the pans on baking racks to cool for about 10 minutes. Turn the
pans over onto the rack. Flip the cake layers over and let them cool completely before icing.