Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Sift cake flour, baking powder, and salt together. Using the reverse creaming method, beat butter and dry ingredients together until crumbly. In a separate bowl, whisk sugar and eggs until fluffy. Add vanilla, orange juice, sour cream, and zest; mix well. Gently fold wet ingredients into the butter-flour mixture. Avoid overmixing. Divide batter evenly among pans and bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool cakes completely on wire racks. Whip heavy cream, powdered sugar, and vanilla extract into stiff peaks for the filling. Beat cream cheese and butter until smooth. Gradually add powdered sugar, then orange juice and zest; beat until creamy. Assemble cake by layering orange cream filling between cake layers, then frost the outside with cream cheese frosting.