1. Preheat your oven to 350°F (175°C) and prepare an 8-inch round cake pan by lining it with parchment paper and greasing the sides.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. This step reminds me of the patient stirring my abuela and I did together, watching the mixture transform before our eyes.
3. Gradually add the egg whites, one at a time, beating well after each addition. The mixture should be smooth and slightly frothy.
4. Stir in the vanilla and almond extracts, if using, which will infuse the cake with a delightful aroma.
5. In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture, mixing gently after each addition.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cake should have a light golden hue, reminiscent of the sunlit afternoons spent in my grandmother’s kitchen.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

As you bake, remember that each step is a chance to connect with the people you’ve shared meals with, a reminder of the beauty in creating something with your own hands.