Preheat your oven to 350°F/175°C. Grease and line two 8-inch cake pans.
In the bowl of a stand mixer with the paddle attachment, mix all of the dry ingredients on slow speed until blended. Add in your butter and mix on low until it looks like damp sand.
Add your egg whites one at a time, and then your whole egg. Beat well after each addition, making sure you scrape the sides and bottom of the bowl.
In a small jug, whisk together the vanilla extract, almond extract, yogurt and milk.
Slowly pour in one-third of the milk mixture into the mixing bowl. With the speed on low, mix together. Be careful as it may spill! Pour in the rest of the milk in two more additions, mixing slowly after each addition.
Beat for 2 minutes. Your batter will be liquidy.
Pour the batter into your pans, it's about 650g per cake tin.
Bake for 25-30 minutes. A toothpick inserted into the cake will come out clean. Remove from the oven and let cool for 15 minutes. Take the cake out of the tin and let it cool completely.