Preheat oven to 350 degrees. Prep 1 x 8 inch, 1 x 6 inch and 1 x 4 inch cake pans (or 2 x 8 inch work as well) by buttering them, lining the bottoms with rounds of parchment paper, then dusting them with flour and tapping out the excess.
Beat the butter and sugar until pale and fluffy, then add the egg whites gradually, beating to combine, about 2 minutes.
Sift the flour, baking powder, and salt together in a bowl and set aside. Mix the buttermilk, vanilla and almond extracts together and set aside.
Add the dry ingredients in 3 additions, alternating with the buttermilk mixture, mixing just until combined, or finishing by hand.
Pour the batter evenly into the prepared pans, filling about halfway and smoothing with a spatula or the back of a spoon. Gently tap the pans on the counter a couple of times to release any air bubbles trapped in the thick batter. Bake for 20 minutes, then rotate the pans in the oven and bake for an additional 5-10 minutes, checking every 3 minutes for doneness. Be aware that the cakes will be done at different times given their different sizes. A toothpick inserted into the center of the cake should come out clean and the top should spring back to the touch. Place on cooling racks until the pans are cool enough to handle, then run a knife around the edges of the cake to loosen it and turn it out onto the cooling racks to come to room temperature.Assembly// Level the cakes if desired, and split the cakes in half horizontally with a serrated knife or cake cutter. Put about a cup of the buttercream into a pastry bag or large ziplock with the corner cut, you'll use this to pipe a 'dam' in between the layers that will be filled with jam. If you want a smoother jam, pulse it in a food processor and set aside. Place the top of the 8 inch layer top side down on a cake board or your serving plate, use a pastry brush to brush a small amount of simple syrup onto the layer, then pipe an edge of buttercream around the layer and fill with jam. This will keep the jam from oozing out the sides of the cake and mixing with your buttercream. Brush the bottom of the 8 inch layer with simple syrup and place on top. Smooth a layer of buttercream on it, then place the top of the 6 inch layer on top. Repeat the simple syrup, buttercream, jam process and do the same with the 4 inch layer. Place the cake in the fridge for a few minutes to firm up the buttercream and make icing the cake easier. Roughly ice the top and outsides of the cake and decorate with flowers or as desired. Serve at room temperature. May be refrigerated for up to 3 days.
Recipe by oh honey bakes at https://ohhoneybakes.com/meadow-tea-cake-with-spiced-rhubarb-cherry-jam/