Curb your sugar cravings with this light and fluffy low FODMAP confetti cake!
Preheat your oven to 375 degrees. Grease and flour three 8" (or two 9") pans. Set aside.
Whisk together the flour, baking powder, and salt in a medium-sized bowl. Set it aside Then, in a small bowl or measuring cup, combine the milk, vanilla extract, and almond extract and set it aside.
In a large bowl, beat the butter on high until smooth and fluffy (3-5 minutes). Then, slowly add the sugar while the beaters are running - helpers are handy for this step if you have them!
Switch to low speed and alternate adding the flour mixture and the milk mixture while continuing to mix the batter (1/3 of the flour mixture, 1/2 the milk mixture, followed by 1/3 of the flour mixture, the remaining milk, and the remaining flour).
Clean your beaters and beat the egg whites and cream of tartar in a large bowl until they form stiff peaks. Then, gradually add 1/3 cup of sugar and beat until the mixture becomes stiff.
Fold 1/4 of the egg mixture into the batter with a rubber spatula. Once that's mixed in, add the rest of the egg mixture and fold that in as well. Add the sprinkles and give the batter one last stir.
Divide your batter evenly amongst your prepared pans and bake for 22-25 minutes (until a toothpick comes out clean). Let the cakes cool for at least 2 hours before icing.
Put your butter in a large bowl and beat on high for 3 minutes (until it looks like icing). Then, add the sugar, cream, and vanilla and mix until smooth.
The batter may look a little lumpy when you put it in your tins. Don't panic! The bumps will work themselves out while the cake is baking.