2 c. sifted all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 c. (2 sticks) butter, softened
1 c. sugar
3 eggs, separated
1 c. dairy sour cream
1 tbsp. grated orange rind
1/2 c. chopped walnuts
Orange Butter Frosting (recipe follows)

1. Sift flour, baking powder and baking soda onto wax paper. Grease and flour 2 (1 1/2") layer cake pans. Preheat oven to moderate, 350 degrees.

2. Beat butter, 3/4 cup of the sugar and the egg yolks in a large bowl with electric mixer until light and fluffy.

3. Beat egg whites in a small bowl until foamy. Beat in remaining 1/4 cup sugar until meringue forms soft peaks.

4. Add flour mixture alternately with sour cream, beginning and ending with flour. Stir in orange rind and nuts. Fold in meringue until no streaks of white remain. Turn batter into prepared pans.

5. Bake in preheated moderate oven (350 degrees) for 30 minutes or until centers spring back when lightly pressed with fingertip.

6. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely. Fill and frost with Orange Butter Frosting. Garnish with orange slices and walnut halves, if you wish.

ORANGE BUTTER FROSTING: Beat 1/2 cup (1 stick) softened butter with 1 teaspoon grated orange rind and half a 1-pound package of 10X (confectioners') sugar in a medium-size bowl until blended. Beat in remaining 10X sugar alternately with 3 to 4 tablespoons milk or cream until smooth and spreadable.