3/4 c. softened butter
2 c. sugar
3 c. sifted cake flour
2 tsp. baking powder
1 c. milk
1 tsp. vanilla
5 egg whites, room temperature

Cake: Cream butter; gradually add sugar, beating until light and fluffy. Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla. Mix well after each addition. Beat egg whites until stiff peaks form; fold into creamed mixture. Grease and flour two 9-inch round cake pans. Pour in batter and bake at 350 degrees for 25 to 30 minutes.

FROSTING:

3 c. sugar
2 c. whipping cream
1/4 c. butter
1/4 c. light corn syrup
1 tbsp. vanilla

Frosting: Combine all ingredients except vanilla in a heavy saucepan. Cook over medium heat, stirring often until candy thermometer reaches 240 degrees (soft ball stage). Let cool slightly; add vanilla and beat until spreading consistency.