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1
In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until stiff but not dry.
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2
Refrigerate.
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3
Preheat oven to 350 degrees F.
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4
In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth.
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5
With the mixer running, slowly add the sugar and mix.
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6
Add the vanilla, almond extract, and lemon zest and mix well.
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7
Sift the flour 3 times with the baking powder (this is to lighten the cakes).
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8
Add a third of the flour mixture to the butter mixture and mix.
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9
Add half of the milk to the butter mixture and mix.
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10
Add another third of the flour mixture and mix.
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11
Add the remaining milk and mix.
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12
Add the remaining flour and mix until smooth.
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13
Fold in the egg whites.
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14
Pour the batter into 2 sheet pans lined with parchment paper, filling them about 1/2 full.
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15
Bake until firm to the touch 20 to 25 minutes.
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16
Let cool in the pan.
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17
To make the frosting, place egg whites and sugar in a mixing bowl and warm over hot water to dissolve the sugar (this is a Swiss meringue).
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18
Remove from the heat and whip with the whip attachment until cool and stiff.
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19
Add the butter, a little at a time, then add flavorings.
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20
Sandwich the 2 layers of cake together with 1/2 of the butter cream between them.
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21
Frost the top with the remaining half and use an icing comb to make wavy lines all over the surface.
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22
Chill for 2 hours.
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23
Then trim the edges and cut into bars.
