Directions

1. Preheat oven to 325°F. Prepare two 9” pans or one 12” cake pan or one 9”x 13” sheet pan by lining with parchment.
   
2. Sift cake flour in a bowl and add 1 cup of the sugar, baking powder and salt. Set aside.
   
3. Mix together the orange juice, orange zest, oil, and egg yolks.
   
4. Make a well in the dry mixture and pour in the juice mixture. Mix together for about 2-3 minutes with an electric mixer until light and fluffy.
   
5. In another bowl, whisk egg whites until frothy. Add in cream of tartar. Slowly add the remaining 1/2 cup of sugar. Beat the egg whites until stiff peaks have formed.
   
6. Gently fold the egg whites into the batter.
   
7. Pour batter in prepared cake pans and bake for approx. 45 minutes.
   
8. The cake is ready when an inserted wooden skewer or cake tester comes out clean or when cake springs back when lightly pressed with a finger.
   
9. Loosen the sides with a knife or metal spatula and invert to a metal rack almost immediately. Invert again to another rack to prevent the cake from splitting.