Today I baked a cake from scratch.

Yes, the same girl who cried baking gingerbread cookies. The same girl who once messed up instant pudding. The same girl who once made snickerdoodles with 4 tsp of salt instead of 1/4 tsp.

I baked a cake from scratch. And it's yummy. So take that, haters.

"Orange You Glad This Doesn't Taste Gross" Orange Cake
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
4 large egg whites
3/4 cup water
1/4 cup fresh orange juice
1/2 cup butter or margarine
1 1/2 cups granulated sugar
1 tablespoon grated orange peel

1. Preheat oven to 350*F (175*C). Grease 9x13 cake pan; set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
3. Beat egg whites at high speed of an electric mixer until stiff peaks form; set aside.
4. Combine water and orange juice in a glass measure; set aside.
5. In a large mixing bowl using an electric mixer at medium speed, cream the butter and sugar until light and fluffy. Add orange peel and mix well. 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 pan.
6. Bake for about 25 to 30 minutes or until tested done when pressed lightly in the center and cake springs back. Cool cake completely.
7. When completely cool, frost top with:

Orange Buttercream Frosting
6 tablespoons butter
4 1/2 cups sifted powdered sugar
1 tablespoon grated orange peel
Pinch of salt
4 to 6 tablespoons orange juice