1-Preheat oven to 325°F and prepare a 10-inch angel food cake pan without greasing it to help the batter climb the sides.

2-In a large bowl with a paddle attachment, sift together the cake flour, 1 cup of sugar (200 grams), baking powder, and salt, then mix briefly to combine.

3-Add the vegetable oil, egg yolks, orange juice, zest from 2 oranges, and vanilla; mix for 1 to 2 minutes until smooth, then set aside.

4-In a clean bowl with a whisk attachment, combine the 7 egg whites, the remaining 1/2 cup sugar (100 grams), and cream of tartar; beat on low speed to combine, then medium until foamy, and finally high until medium peaks form.

5-Pour the beaten egg whites over the flour mixture and fold together gently by bringing a spatula from the bottom to the top, turning the bowl slightly after each fold, until just combined.

6-Pour the batter into the ungreased pan and smooth the top for even baking.

7-Bake for 45 to 50 minutes, until the cake is medium brown, springs back when touched, or a tester comes out clean.

8-Immediately invert the pan to cool, using the pan’s feet or hanging it on a bottle, to keep the cake from collapsing; let it cool completely.

9-To remove, run a flexible spatula around the sides and center tube, then around the bottom, before turning it onto a serving plate.

Preparing the Orange Glaze: Once your cake has cooled, it’s time for the glaze. In a bowl, mix 2 cups powdered sugar (260 grams), 1 tablespoon orange zest, 4 to 5 tablespoons orange juice, 1 teaspoon lemon juice, and 1 tablespoon melted unsalted butter until smooth. Adjust with more juice if needed for the right consistency, then pour over the cake. This step adds a shiny, flavorful finish that makes the Orange Glazed Chiffon Cake even more irresistible.