6 egg whites (let sit to room temperature)
1 c. fructose
1 3/4 c. unbleached white flour
1 1/4 c. milk
1/2 c. butter
1 tbsp. baking powder
1 tsp. salt
1 tsp. vanilla
1/4 tsp. almond extract

Beat egg whites until soft peaks form, then add 1/4 cup of the fructose, a little at a time, until whites are stiff. Set aside. Cream butter, add remaining ingredients alternately with milk. Add flavorings. Do not over beat. Fold in egg whites, then pour into 2 greased and paper lined 8 inch cake pans. Bake at 350 degrees for 25 to 30 minutes. Cool 10 minutes. Then turn onto racks and cool completely. Fill or frost as desired.