3 egg whites
1 c. sugar
3 egg yolks
1/2 c. milk
1 1/2 c. pastry flour
2 tsp. baking powder
1/4 tsp. salt
1/4 c. soft butter
1 tsp. vanilla

Beat egg whites to a froth, add 1/3 cup sugar and beat until mixture will stand in points. Beat yolks, add milk with 2/3 cup sugar. Beat in flour sifted with baking powder and salt. Add vanilla and softened butter (not melted). Beat well. Fold in egg whites. Turn into well greased and floured 8 inch layer pans. Bake 30 minutes in slow oven 325 degrees.

When cake is cool spread orange butter cream between layers and on top and sides.

ORANGE BUTTER CREAM:

1 egg
1/4 c. butter
2 c. confectioners' sugar
1/2 tsp. orange extract

Drop egg into bowl, break yolk with fork, stir in 1 1/2 cups sugar. Beat well. Add orange extract and remaining sugar. Beat in slightly creamed butter and continue beating with fork for 3 minutes.