Preheat oven to 350 degrees Fahrenheit. Beat egg whites and cream of tartar on high speed until stiff peaks form. Set aside. Whisk together flour, sugar, salt, and baking soda in a bowl and set aside.

In a mixing bowl, beat egg yolks until light and lemon colored. Add oil until incorporated. Add juice and brandy alternately with the flour mixture. Add orange zest. Fold in beaten egg whites.

Gently spoon batter into a tube pan sprayed lightly with cooking spray. Cut through the batter with a knife to remove air pockets. Mix together the crunch ingredients in a small bowl and sprinkle over top of cake.

Bake for 45–50 minutes, or until cake tests done. Remove from oven and cool completely. Carefully run a knife around sides and center of tube pan. Place a plate on top of pan and invert cake on it. Gently flip over onto serving plate. (Don’t fret if some of the crunch falls off — just put it back as nicely as you can! The glaze covers any imperfections!)

Combine all ingredients in a small bowl. Add more liquid or confectioner’s sugar if necessary to achieve desired consistency. Drizzle over top of cake.