Arrange the oven racks to divide the oven into thirds. Preheat the oven to 350 degrees. Line 2 8-inch round baking pans with parchment or wax paper rounds and spray with nonstick cooking spray.

Sift the flour, baking powder, and salt onto a sheet of wax paper.

In a large mixing bowl with an electric mixer on high speed, beat the whites until foamy, 1 minute; gradually add 1/3 cup of the sugar and beat until firm peaks form, 3 to 4 minutes.

In another large mixing bowl with an electric mixer, combine the oil, remaining 1/3 cup sugar, buttermilk, and vanilla and almond extracts; beat until well blended, 30 seconds. Whisk in about half of the flour mixture, then alternately fold in the remaining flour with the beaten whites. Spread evenly in the prepared pans and bake 15 to 18 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a rack and frost.

This recipe yields 10 servings. Serving size: 1 piece.

Exchanges Per Serving (without frosting): 3 Carbohydrate, 1 Fat.

Nutrition Facts (without frosting): Calories 270; Calories from Fat 71; Total Fat 8g; Saturated Fat 0g; Cholesterol 0mg; Sodium 272mg; Carbohydrate 46g; Dietary Fiber 0g; Sugars 24g; Protein 5g.

Comments: Because this cake is so delicate and light, it requires careful preparation: make sure the ingredients are room temperature, and that you've measured your ingredients precisely.