Preheat oven to 350 degrees Fahrenheit. Do not grease the pan. Use an angel food cake pan with a removable bottom.

In a bowl, whisk together the flour and baking powder; set aside.

In a separate large bowl, beat the egg yolks with one cup of sugar until thick and pale. Add the oil and vanilla extract, mixing until fully combined.

Gradually add the flour mixture and orange juice to the yolk mixture, alternating between the two. Mix until smooth.

In another clean bowl, beat the egg whites on high speed. Slowly add the remaining one cup of sugar and continue beating until stiff peaks form.

Gently fold the whipped egg whites into the yolk mixture in three parts, using a spatula. Take care to fold, not stir, to maintain the airy texture.

Pour the batter into the ungreased angel food cake pan.

Bake for 55 minutes.

Immediately upon removing the cake from the oven, flip the pan and rest it upside down with the center propped up on a cup or bottle. Let it cool completely in this position—this helps create the classic light and airy texture.

Once fully cooled, use a round-edged knife to gently loosen the cake from the sides of the pan. Carefully repeat around the center and bottom, taking your time to avoid tearing the cake.