3 eggs, separated
4 tablespoons butter (1/2 stick)
2 cups Pamela's Baking & Pancake Mix
1 cup white sugar
1/2 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

Yield; makes one, 8-inch or 9-inch layer

Preheat oven to 350°. Prepare pan with non-stick spray or butter and use Pamela's Baking & Pancake Mix or rice flour to coat. Separate eggs, whip whites until stiff. In a separate bowl, soften butter, add Pamela's Baking & Pancake Mix and white sugar. Blend for 1 minute on medium speed until the butter is distributed thoroughly. Add 1/4 cup milk with the extracts, mix for 1 minute on medium. Add remaining 1/4 cup milk with the egg yolks, mix together on medium for 1 minute. Fold in stiff egg whites. Pour into prepared cake pan. Do not fill more than 1/2 full. Bake for 25 minutes. Do not open the oven door while baking. Cake is done when it springs back to the touch. Let cool until pan is warm to touch (not hot), run a knife around the inside edge of the pan to loosen. Invert onto a cooling rack, and leave until completely cool.