Preheat oven to 325 F.  Grease an 8x8 baking dish, or line it with parchment paper so that it's easier to get the cake out.

Separate the eggs (make sure you don't get any yolk in with the whites!).

Beat the egg yolks with the sugar until light and fluffy.  Add the melted butter, vanilla, and almond extract, and continue beating for another minute or two.  Then you can add the flour and mix it in until fully incorporated.

Slowly start adding the milk and beat until everything is well mixed together.

In a separate bowl and using a hand mixer (or if you have a totally separate mixer that's cool, but it has to be completely clean), add the egg whites and mix until stiff peaks form.

Add the whipped egg whites to the cake batter and gently fold them in.  Make sure you don't fold the egg whites in completely, you still want to see some of the white bits floating at the top.

Pour the batter into your prepared baking dish and bake for 40 to 70 minutes or until the top is lightly golden and it just has a little wiggle when you shake it. Yes, this is an insane range, but the baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.  For me, 40-50 minutes is about perfect.

Let it cool completely before serving.  I prefer it to be cold (like cold custard or pudding), so I put mine in the fridge.  Store leftovers in the fridge as well.