cake_web.jpgPreheat oven to 350°F. Spray two 9 inch round pans with vegetable pan spray. In medium bowl, sift together flour, baking powder and salt; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy; add extracts and beat well.

Add egg whites, 2 at a time, mixing until well blended. Add flour mixture to butter mixture in three additions alternately with milk, beating well after each addition and scraping bowl as needed.

Divide batter into 4 equal portions (about 1-2/3 cups batter each). Add a small amount of icing color to one portion of batter. Add increasing amounts of color to each additional portion of batter to create shades of increasingly darker rose. Fill pans with batter. 

Bake 17-19 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes in pan on rack; remove and cool completely. Wash and dry pans completely. Bake remaining batter as directed above.

4-1/2     cups sifted cake flour
2           tablespoons baking powder
1           teaspoon salt
1-1/2    cups (3 sticks) butter or margarine, softened
2-1/4    cups granulated sugar
1-1/2    teaspoons Imitation Clear Vanilla Extract
1-1/2    teaspoons almond extract
6          egg whites
1-1/3    cups milk
            Rose Icing Color
            Homemade Marshmallow Icing
Bunnies with Jelly Beans Icing Decorations