1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated
2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla and almond extracts; beat until blended. Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Beat egg whites until stiff peaks form; fold into batter. Bake at 350 until done in the center when tested with a knife or cake tester.
