A moist cake with airy meringue, filled with orange cream and garnished with orange slices. The original was made with lemons and was a classic of the early 20th century.
Mix flour, baking powder, salt and 1/2 cup sugar in a large bowl. Add oil, egg yolk, water and lemon zest and beat with an electric mixer until smooth.
Whisk egg whites and cream of tartar in a separate clean bowl until peaks form. Gradually add 3/4 cup sugar, letting it stream in, and continue beating until very stiff, glossy peaks form. Fold one‑third of the meringue into the batter, then gently fold in the rest until no streaks remain. Pour the batter into the un‑greased 10‑inch cake pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Turn the cake over and let it cool completely in the pan. Once cooled, loosen the edges and give the pan a gentle tap to release the cake.
For the filling, beat the heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Fold in the orange filling, then chill the cream until it reaches a firm consistency.
Slice the cake horizontally into three equal layers. Spread about 1/3 cup filling on each layer and spread the remaining filling on the top layer. Decorate with thin orange slices as desired.
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