Prepare the Cake:
Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla and orange zest.
Alternately add dry ingredients and a mixture of orange juice and milk to the creamed mixture, beginning and ending with dry ingredients.
Divide batter evenly between prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack.
Prepare the Filling:
Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
Assemble the Cake:
Place the cake layer on a serving plate, top with third of the whipped cream and arrange fresh orange segments. spread the remaining whipped cream, and garnish with orange segments and zest.
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