For the Cake:

Preheat the oven to 335°F (170°C). Grease and line two 8-inch round cake pans with parchment paper.

In a large mixing bowl, combine the cake flour, granulated sugar, salt, baking powder, and baking soda using an electric mixer on low speed until well blended.

In a separate medium bowl, whisk together the egg whites, 3/4 cup of the buttermilk, 1/4 cup of the vegetable oil, and the vanilla extract until smooth.

Gradually add the softened butter to the dry ingredients mixture, beating on low speed until the mixture resembles coarse crumbs.

In another bowl, combine the remaining 1/2 cup buttermilk with the remaining 1/4 cup vegetable oil. Slowly pour this mixture into the flour mixture, mixing on medium speed for 2 minutes until the batter is smooth and fully combined.

Add the egg white mixture to the batter in three separate additions, mixing well after each addition until the batter is light and fluffy.

Divide the batter evenly between the prepared cake pans. Tap the pans gently on the countertop to release any air bubbles.

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove the cakes from the oven and immediately tap the pans on a cutting board to help level the cakes.

Allow the cakes to cool in the pans for 10 minutes. Then, run a knife around the edges and turn the cakes out onto a wire rack to cool completely. Chill the cakes in the refrigerator for at least 30 minutes before frosting.

For the Frosting:

In a small saucepan, whisk together the granulated sugar and all-purpose flour. Cook over medium heat for about 2 minutes to eliminate the raw flour taste.

Gradually add the whole milk, increasing the heat to medium-high. Stir continuously until the mixture thickens to a pudding-like consistency, which should take about 2 minutes. Remove from heat and allow it to cool completely.

In a clean mixing bowl, beat the room-temperature butter with an electric mixer for about 1 minute until light and fluffy.

Gradually add the cooled milk mixture, one spoonful at a time, beating well after each addition.

Incorporate the vanilla extract, almond extract, and salt. Continue whipping until the frosting is smooth and creamy, ensuring there are no lumps.

Assembly:

Level the tops of the cooled cakes if necessary. Place one cake layer on a serving dish and spread a generous amount of frosting on top.

Place the second cake layer on top and apply a thin coat of frosting over the entire cake to seal in the crumbs.

Use the remaining frosting to cover the top and sides of the cake. For a decorative touch, garnish with sprinkles, white chocolate shavings, or fresh berries if desired.

Slice and serve the cake, enjoying the rich, velvety texture and delightful flavors of your "Snowy Bliss Cake."