1⅓ cups cake flour
1 cup granulated sugar
1 tsp baking powder
½ tsp salt
3 large eggs, separated
¼ cup vegetable oil
⅔ cup fresh orange juice
1 tbsp orange zest
¼ tsp cream of tartar
1 tsp vanilla extract
Sift cake flour, half cup sugar, baking powder and salt in a bowl and whisk egg yolks, vegetable oil, orange juice, zest, and vanilla in another bowl.
Combine both wet and dry mixes and whisk gently to make a smooth batter.
Beat egg whites and cream of tartar in a clean bowl on medium speed then add remaining sugar and beat until stiff peaks form.
Add egg whites to the batter gradually and fold it gently.
Pour the batter into ungreased cake tins and bake in a preheated oven for 50-60 minutes.
Let the cake cool down then take out with a knife. Dust with powdered sugar and serve.