In a medium bowl, whisk the egg whites with the remaining 3/4 cup of milk and the vanilla and almond extracts. With the machine on, gradually beat the egg white mixture into the batter at medium speed until silky, about 5 minutes. Scrape the batter into the prepared pans and bake for 30 to 35 minutes, until golden and springy. Transfer the cakes to a rack and let cool for 15 minutes in the pans, then invert them onto the rack and let cool completely. Peel off the wax paper and slice each cake in half horizontally.