Separate the eggs, placing the whites into one container and the yolks into another. Let come to room temperature.
Preheat oven to 350 degrees. Butter and flour two 8in pans. This recipe really calls for the butter and flour method.
Put sifted flour, baking soda, and salt into a bowl and set aside.
Using an electric mixer, beat the butter until soft and creamy, about 1 minute. Add 3/4 cup of sugar (reserving the rest) and beat for an additional 2 minutes. Now add egg yolks, one at a time, until completely incorporated. Add vanilla and almond extract until combined, about 30 seconds.
Starting with the flour, add 1/3 of the mixture and mix until incorporated. Now add 1/2 milk mixture, mix until combined. Add half the remaining flour, combine. Now add the rest of your milk and combine. Add remaining 1/3 of your flour mixture, and go ahead and mix until combined. This whole process should take less then 2 minutes, as you do not want to over beat the batter.
In a separate clean bowl with clean whisk attachment, whip eggs whites until foamy then add the cream of tartar. (on medium speed) Beat until soft peaks occur, and then gradually add in your remaining sugar. You will want stiff peaks, which took me about 3 minutes. With your rubber spatula, fold your egg whites into your cake batter. Make sure they are fully incorporated, but do not over stir the batter, as you do not want to eggs to deflate.
Put batter into prepared pans and bake for 20-25 minutes.
Cakes are done when an inserted tooth pick comes out clean or with very few crumbs. At this point I place the cakes directly into the freezer and leave them there for at least an hour. This locks in moisture and also makes it easier to frost.