1-First Step: Get the pan and oven ready Preheat your oven to 180 degrees Celsius, which is 350 degrees Fahrenheit. Grease a 9-inch springform cake tin and line the base with parchment paper. This helps the cake release cleanly after baking. Getting the pan ready first keeps the batter from sitting too long while the oven heats.

2-Second Step: Prep the orange Zest the entire orange and set the zest aside. Be careful to only remove the colorful outer layer. After that, cut away and discard the white pith. The pith is bitter, and removing it gives the cake its sweet, bright flavor. Blend the orange flesh until smooth, then set it aside for later.

3-Third Step: Mix the dry ingredients Sift together the flour, cornstarch, baking powder, and salt. Sifting helps break up lumps and gives the batter a lighter feel. It also makes folding the dry ingredients into the wet mixture easier later on. This small step is one of the reasons the cake turns out soft rather than dense.

4-Fourth Step: Cream the butter, oil, sugar, and zest In a mixing bowl, add the orange zest, butter, oil, and sugar. Beat everything together until the mixture looks light and fluffy. The zest will perfume the sugar and spread that citrus flavor throughout the cake. This is where the batter starts to smell amazing, and it is usually the moment bakers know they are making something special.

5-Fifth Step: Add the eggs Add the eggs one at a time while mixing. This helps the batter stay smooth and prevents it from splitting. Room-temperature eggs blend better with the butter mixture, which gives the cake a more even texture. If the batter looks a little curdled at this stage, do not worry. It usually comes together once the orange and milk are added.

6-Sixth Step: Add the orange, milk, and vanilla Pour in the blended orange, milk, and vanilla extract. Mix just until combined. The batter should look glossy, fragrant, and smooth. The whole orange brings moisture and flavor, while the vanilla softens the sharper citrus notes and makes the cake taste balanced.

7-Seventh Step: Fold in the dry ingredients Add the sifted dry ingredients to the wet mixture and fold gently until just combined. Do not overmix, because that can make the cake tough or cause it to sink in the middle later. Stop as soon as the flour disappears. A few small streaks are fine, since they will finish blending during baking.

8-Eighth Step: Fill the pan and bake Pour the batter into the prepared springform pan. Smooth the top with a spatula, then tap the pan lightly on the counter to release air bubbles. Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. If your oven tends to run hot, start checking a few minutes early.

9-Ninth Step: Cool and finish Let the cake cool in the pan for 15 minutes. Then remove it from the pan carefully and move it to a serving plate or wire rack. Once it has cooled enough, dust the top with powdered sugar before serving. This simple finish looks pretty and keeps the cake light and elegant.