Mini Funfetti Cake

1. Preheat oven to 350ºF. Butter two 4”x 2” round cake pans and line bottoms with parchment rounds.
2. In a medium bowl, whisk together the flour, cornstarch/arrowroot, baking powder, xanthan gum (if using), baking soda, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, or using a bowl and handheld electric mixer, cream together the butter, sugar, vanilla extract, and almond extract on medium-high until light and fluffy (at least 3 minutes). Scrape down bowl and beater as needed.
4. In a separate bowl, whisk together the egg whites and buttermilk.
5. Beginning and ending with the dry ingredients, add ¼ of the dry mixture to the butter/sugar mixture, alternating with ? of the liquid ingredients, mixing on low speed and continuing until all parts have been added. Once all ingredients are combined, increased speed to medium and beat for one more minute to fully incorporate. Fold a few times by hand to finish.
6. Divide batter evenly between the two prepared pans and smooth tops with a spatula – pans will be about ¾ of the way full. Place in preheated oven and bake for 30-35 minutes, until tops are golden-brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
7. Allow cakes to cool in pans completely. Once cool, remove from pans, wrap tightly in plastic wrap, and freeze while preparing frosting.