Rainbow Poke Cake

Rainbow Poke Cake For the Cake: 2 1/4 cups cake flour 1 cup + 2 tablespoons whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoons vanilla extract 1 1/2 cups + 2 tablespoons granulated sugar 4 teaspoons baking powder 1 teaspoons table salt 12 tablespoons unsalted butter, softened but still cool Food Color Gel For the Drizzle: 1 (12-ounce) can sweetened condensed milk For the Frosting: 8 ounces butter, at room temperature 8 ounces cream cheese, at room temperature 4 1/4 cups powdered sugar 2 tablespoons vanilla extract Rainbow Sprinkles ns: Preheat oven to 350 degrees. Butter the bottom and sides of a 9x13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the cake from the pan) Butter the parchment. In a 2-cup glass measure, combine milk, egg whites, and extracts and mix with fork until blended. In the bowl of a stand mixer fitted with the paddle attachment, on low speed combine cake flour, sugar, baking powder, and salt. Add butter and continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed for 1½ minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium speed and beat 20 seconds longer. Pour a scant 1/2 cup of the batter into six separate mixing bowls. Mix in food colorings (red, orange, yellow, green, blue, and purple). Pour each bowl of batter into the prepared pan (pour each one right into the center of the pan, one on top of the other). Don't swirl the batter. Bake 25 to 30 minutes or until toothpick inserted in the