1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
3 cups cake flour
4 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
2/3 cup water
2 teaspoons vanilla extract
3/4 teaspoon almond extract
6 egg whites

• BEAT butter and shortening at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
• COMBINE flour, baking powder, and salt; add to butter mixture alternately with milk and water, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in extracts.
• BEAT egg whites at high speed with an electric mixer until stiff peaks form; fold about one-third of egg whites in batter. Gradually fold in remaining egg whites. Yield: about 7 cups.