White Layer Cake With Orange Frosting

Preheat oven to 350 degrees F. Grease and wax paper line three 9 inch round cake pans.

Sift together the flour, baking powder and salt. Set aside.

Cream together the butter and 1 1/2 cups sugar in a mixing bowl until light and fluffy, using a electric mixer at medium speed. Blend in the vanilla.

Add the dry ingredients alternately with the milk to the creamed mixture, beating well after each addition. Beat well using an electric mixer at low speed. The batter will be stiff.

Beat the egg whites in another bowl until foamy, using an electric mixer at high speed. Gradually beat in the 1/2 cup sugar, beating until stiff peaks form. Fold the batter into the egg whites.

Spread the batter into the prepared cake pans. Bake for 20 to 25 minutes, or until a wooden toothpick inserted into the center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans and cool completely.

Spread top of one cake layer with orange butter frosting. Place second layer on top. Spread with the frosting. Place the third layer on top. Spread sides and top with the frosting.

For Orange Butter Frosting: Combine confectioners' sugar, butter or margarine, grated orange rind, and orange peel in a bowl. Beat with the electric mixer at medium speed until smooth and creamy. Add extra orange juice, if necessary, to make frosting of spreading consistency.