Here is the one use, it is most definitely a white cake and does not use egg whites as the leavening agent--no need to have it quiet or it will fall. It does have a pretty strong almond flavor. I have also made this as a strawberry cake substituting some of the milk for strawberry puree and vanilla for the almond extract. The only problem was it came out a bit "gummy" because I did not account for the added acid of the strawberry puree. Think I have that part figured out but have yet to try it again.
However in terms of it coming out moist and tender it was good in those departments. To be clear there is no gummy problem with it as a white cake. I have not done it in anything other than 9 in rounds so cannot speak to how it scales. I bake by weight which is another reason I like this recipe. The white cake is not mine, credit goes to the folks at America's Test Kitchen. This makes enough for two 9 in rounds.
2 1/4 cups cake flour (9 ounces), plus more for dusting the pans
1 cup whole milk , at room temperature
6 large egg whites (3/4 cup), at room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
1 3/4 cups granulated sugar (12 1/4 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool
1. Heat oven to 350 degrees.
2. Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.
3. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
4. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
5. Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.
Is it surefire? Not sure any scratch recipe is ever surefire, but give this one a try.