Preheat the oven to 335F (165C) degrees. Line the bottom of two 8-inch round pans* with high sides with parchment paper. Then grease and flour the sides of the pans.
In a medium bowl sift together the flour, baking powder, and salt. Give it a whisk so that everything is evenly mixed.
In a large liquid measuring jug or medium bowl, whisk together the milk, sour cream, vanilla extract, almond extract and oil.
In a large bowl beat the butter and sugar until fluffy (about 5 minutes).
Beat in the egg whites about 1-2 egg whites at a time. . Turn off the mixer and scrape down the sides and bottom of the bowl as necessary.
With the mixer on low speed, beat about ⅓ of the flour mixture into the butter mixture. Then mix in about ½ of the liquid ingredients. Repeat the process, mixing in about another ⅓ of the flour mixture, followed by the rest of the milk. Then mix in the last ⅓ of the flour mixture.
Stop mixing as soon as everything is combined.
Using a rubber spatula, gently fold in the sprinkles. Be very gentle, or the color will bleed into the cake batter.
Divide the batter evenly between the prepared pans and gently spread the top smooth.
Bake in the preheated oven for about 32-37 minutes, or until an inserted toothpick comes out clean. Cool the cakes in their pans for about 15-20 minutes, then gently invert the cake pans to remove the cakes. Continue cooling on a wire cooling rack. To cool the cakes more quickly, wrap in plastic and place in the freezer. The plastic will keep the moisture in.