Preheat your oven to 325 degrees F (165 degrees C) and have ready a 10 inch (25 cm) two piece ungreased tube pan. (Don't use a non stick pan).

In the bowl of your electric stand mixer, fitted with the paddle attachment, (or with a hand mixer) place the flour, 1 cup (200 grams) sugar (Sugar 1), baking powder, salt, and orange zest. Beat until combined. Make a well in the center of the flour mixture and add the egg yolks, oil, orange juice, and vanilla extract. Beat on medium speed until smooth (about one minute). Scrape down the sides and bottom of the bowl as needed.

In another clean bowl of your electric stand mixer, fitted with the whisk attachment (or with a hand mixer), beat the egg whites and cream of tartar, on medium low speed, until soft peaks form. Increase your mixer speed to high and gradually beat in the remaining 1/2 cup (100 grams) of sugar (Sugar 2) and continue to beat until stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites (in three additions) into the egg yolk batter just until blended (being careful not to deflate the batter). 

Pour the batter into the tube pan and bake for about 55 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed, the cake will spring back). Immediately upon removing the cake from the oven invert (turn upside down) the pan and place on a bottle or flat surface so it is suspended over the counter. Let the cake cool completely before removing from pan (about 1 1/2 hours).

To remove the cake from the pan, run a long metal spatula around the inside of the tube pan and center core. Invert onto a greased wire rack.

Glaze: Place the sifted powdered sugar in a bowl. Add the rest of the ingredients and stir until you have a thick and smooth glaze of pouring consistency. Add more orange juice or powdered sugar, as needed. Pour the frosting over the top of the cake, allowing it to drip down the sides. Let the frosting dry before covering and storing. Serve with softly whipped cream and fresh fruit.

Store in an airtight container for a few days at room temperature or for about a week in the refrigerator. This cake can also be frozen for a couple of months.

Serves about 12 people.

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