Measure sifted cake flour, baking powder, and salt; sift together three times.

In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until it will hold up in soft peaks.

Beat butter until smooth.

Gradually add remaining 1 cup sugar, and cream together until light and fluffy.

Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavorings.

Add egg whites and mix thoroughly into batter.

Spread batter in a 9 inch pan which has been lined on the bottom with parchment paper.

Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes till the tooth pick inserted comes out clean.

Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling.

This cake may also be baked in two 9 inch round pans for 30 to 35 minutes, or in three 8 inch round pans for 25 to 30 minutes.

Beat cream with powdered sugar and vanilla essence till it develops hard peaks and frost your cake according to your choice.

Cut the cake from the middle when it is completely cooled down.

Give a layer of cream one a layer of sponge and then assemble it. Give crumb coat on the cake and refrigerate it till it is settle down.

Now again cover the cake with cream and decorate it as you like.

You can make any frosting of your choice with this white cake and decorate it as you like. You can use more or less frosting according to your choice.