1 c  Butter + 1 tsp. for pans
2 c  Sugar
1/2 ts Baking soda
1/2 ts Almond extract
1/2 ts Lemon extract
1 1/3 c  Milk
10    Egg whites
pn Salt
4 c  Flour
1 ts Cream of tartar

At least 1 hour before starting set out all ingredients to come to
room temperature. Butter one 10″ pan & one 8″ pan. In large bowl
cream butter with wooden spoon until fluffy. Use back of spoon, blend
in sugar until mixture is no longer grainy. Add soda & extracts to
milk & beat into butter-sugar mixture. Place whites on 16″ platter,
add salt & beat until they are too stiff to slip from platter, about
10 minutes. Heat oven to 350. In small bowl sift together flour &
tartar. Sift a second time. Fold flour into butter mixture, a large
spoonful at a time, alternate with a spoonful of whites. Continue
until ingredients are blended. Divide batter between buttered pans &
bake 50 minutes or until cakes begin to pull away from pan edges.
Cool layers in pans 10 minutes before turning them out onto clean
cloths to cool further. Meanwhile make Sugar Frosting.