Irresistible Heavenly White Snack Cake with Almond Extract

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9x9 inch square baking pan with parchment paper, leaving an overhang on two sides.
2. Sift the cake flour, granulated sugar, baking powder, and salt into the bowl of a stand mixer.
3. Using the paddle attachment, mix the softened butter into the dry ingredients on low speed until the texture resembles coarse sand.
4. In a separate bowl, whisk together the egg whites, sour cream, milk, 5ml almond extract, and vanilla extract until smooth.
5. Gently fold the wet ingredients into the flour-butter mixture in three stages using a rubber spatula to maintain aeration.
6. Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
7. Whisk together confectioners' sugar, heavy cream, and 1.25ml almond extract to create the glaze. Pour over the cooled cake and garnish with toasted slivered almonds.