Step 1

Preheat the oven to 325 degrees.

Step 2

Grease and flour two 8 inch round (2 inch deep) cake pans. You could also use three 6 inch round pans.

Step 3

In a bowl, mix together the sour cream, milk, vanilla extract, almond emulsion, butter extract and egg whites.Whisk until smooth and set aside.

Step 4

In a large mixing bowl, add the flour, sugar, baking soda, baking powder and salt.Whisk together.

Step 5

Add the shortening and butter in chunks to the flour mixture.

Step 6

Mix until the flour is coated with the shortening and butter. The mixture will be crumbly.

Step 7

Add in half the liquid mixture and mix just until combined.

Step 8

Add in the last half of the liquid mixture and mix just until combined.

Step 9

Scrape down the sides of the bowl and then mix again, only for 10-15 seconds.You want to be careful not to over-beat the batter.

Step 10

Pour into the greased and floured cake pans and bake at 325 degrees for 45-50 minutes.

Step 11

Cool on a wire rack then cover with buttercream.