1-First Step: Preheat and prep. Preheat your oven to 180°C (350°F) for a conventional oven. If you have a convection oven with a fan, lower the temperature to 160°C (320°F). Grease a 9-inch springform cake tin and line the bottom with parchment paper to prevent sticking. Place a wire rack nearby to cool the cake after baking.

2-Second Step: Prepare the orange. Zest the orange into a large mixing bowl and set the zest aside. Cut away and discard the bitter white pith, then slice the orange in half and remove any seeds. Blend the orange halves until smooth; this blended orange adds pulp, juice, and bright oil that give the cake its signature flavor. If you prefer a smoother texture, strain the blended orange briefly, but note some juice and pulp will contribute to moisture.

3-Third Step: Sift dry ingredients. Sift together 1 1/4 cups (150 g) all-purpose flour, 1/4 cup (30 g) cornstarch, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt into a bowl. Sifting removes lumps and helps distribute the leavening for even rise.

4-Fourth Step: Cream fats and sugar. In the bowl with the orange zest, add 1/3 cup (75 g) unsalted butter at room temperature, 1/3 cup (70 g) vegetable oil, and 1 1/4 cup (250 g) white granulated sugar. Use an electric mixer on medium speed to cream for about 2 minutes until the mixture is light and fluffy. This traps air for a softer crumb.

5-Fifth Step: Add eggs. Add the 2 large eggs one at a time, mixing well after each addition. This helps the eggs incorporate smoothly for consistent structure. If you are making an eggless version, use applesauce, yogurt, or flax eggs and see the substitutions section for amounts.

6-Sixth Step: Combine wet ingredients. Add the blended orange, 3 tablespoons (45 g) milk, and 1 1/2 teaspoons vanilla extract to the creamed mixture. Mix on low speed until everything is combined. Low-speed mixing helps keep the batter tender and prevents overworking the flour.

7-Seventh Step: Fold in dry ingredients. Gently fold the sifted dry mix into the wet batter using a spatula. Fold until uniform and no streaks remain, but stop as soon as combined to avoid overmixing. Overmixing develops gluten and can make the cake dense instead of moist and tender.

8-Eighth Step: Transfer and prepare for the oven. Pour the batter into the prepared 9-inch springform tin, smooth the top with a spatula, and tap the pan gently on the counter to release large air bubbles. This step prevents big holes in the crumb.

9-Ninth Step: Bake. Place the cake on the middle rack and bake at 180°C (350°F) for 35 minutes for a conventional oven. The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. If your oven runs hot, check at minute 30 to avoid overbaking. For convection ovens, bake at 160°C (320°F) and check around 30 minutes.

10-Final Step: Cool and finish. Let the cake cool in the pan for 15 minutes. Run a knife around the edges, carefully release and remove the springform ring, and allow the cake to cool completely on a wire rack. Dust with powdered sugar before slicing. If adding whipped cream or frosting, chill the cake slightly for cleaner slices.