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1
Preheat the oven to 350 degrees.
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2
Butter and flour three 9 inch round cake pans and line the bottoms with wax paper.
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3
Onto a piece of wax paper, sift the flour, baking powder and salt.
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4
In a medium sized bowl, with an electric mixer on high, cream the butter until fluffy.
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5
Add 1 1/2 c of the sugar and the vanilla and beat for 2 minutes.
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6
Using a rubber spatula, fold in the flour mixture 1/3 at a time, alternating with the milk and beginning and ending with the flour.
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7
IN a large bowl with clean beaters and the mixer on high, beat the egg whites until soft peaks form.
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8
Beat in the remaining 1/2 c of sugar until stiff.
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9
Fold into butter mixture.
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10
Divide between the 3 cake pans and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
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11
Cool in the pans on racks for 5 minutes.
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12
Turn out onto the racks, peel off the paper and cool completely.
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13
While the cake cools, make the frosting and set aside.
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14
In a medium bowl, mix the filling ingredients and fold 1 c of the frosting into the filling.
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15
Assemble the cake on a serving plate, spreading the filling between the layers and frost the outside edge and top with the remaining frosting.
