Combine flour, 1 cup sugar, baking powder and salt in a mixing bowl then mix well.

Pour-in the water, corn oil, egg yolks and vanilla extract then whisk until the texture becomes smooth. Set aside.

Transfer the egg whites in a separate mixing bowl abd combine cream of tartar.

Beat the egg whites and cream of tartar using an electric mixer until texture becomes fluffy.

Beat-in the remaining 1/2 cup sugar a teaspoonful at a time and continue mixing until everything is properly distributed.

At this point, you should have two mixing bowls with different mixtures. Combine the egg white mixture with the rgg yolk mixture gradually. Start with the 1/4 of the egg white mixture followed by another 1/4 until everything is fully combined.

Grease two (2) round cake pan and pour-in the folded mixture equally.

Preheat oven to 325°F or 160°C. Bake both cake pans for 30-35 minutes.

MAKE THE ICING:

Cream the softened butter using an electric mixer. Beat-in the sugar 1/2 half at a time then continue mixing until evrrything is properly distributed. At this point, the mixture should be somewhat dry. Add the evaporated milk then continue mixing until texture becomes smooth. Set aside.

Remove the cake to oven then allow to cool down.

Separate the cake from the cake pan and trims the edges using a bread knife.

Place one cake on a flat surface then apply thr icing on top spreading it evenly until the top part is fully covered.

Put the other cake on top of the first one (the part of the icing should be in the middle) then continue putting the icing in the whole cake.

Use your imagination in designing the cake. You may or may not refrigerate this before serving.