1For Cake: Preheat oven to 350°F. Grease and flour two 8-inch round cake pans; set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
Beat egg whites at high speed of an electric mixer until stiff peaks form; set aside.
Combine water and orange juice in a glass measure; set aside.
In a large mixing bowl using an electric mixer at medium speed, cream the butter and sugar until light and fluffy. Add the flour mixture alternately with the water/juice mixture, beginning and ending with the flour mixture. Gently fold in the beaten egg whites until well blended. Pour batter evenly into the prepared cake pans.
Bake for about 25 to 30 minutes or until tested done when pressed lightly in the center and cake springs back. Cool cakes in pans for 5 minutes on wire rack, then remove from pans……………..I used a bunt pan and baked for 45 min.
2For Orange Butter cream Frosting: In small deep bowl, cream butter, powdered sugar, salt and enough orange juice until desired spreading consistency. Spread onto the sides and top of cake. And I only make half the frosting if using a bunt pan, more like a glaze.