Preheat the oven to 350F. Lightly oil the cake pans and dust them with flour.
Sift together the flour, baking powder, and salt.
In a large bowl, cream the butter and sugar until smooth and light.
Add the egg yolks one at a time, beating well after each addition.
Add the vanilla, orange extract, and grated tangerine peel and beat well.
Beat in the flour and tangerine juice alternately in thirds.
In a separate bowl, beat the egg whites until stiff but not dry. Gently fold them into the batter.
Spoon the batter evenly into the prepared pans and bake for 30-35 minutes, until the edges pull away from the sides of the pan and the top springs back when touched. Cool the cake in the pans on a rack for 5-10 minutes. Run a knife around the outer edges of the cakes and invert them onto a rack to cool completely.