Pan d’Espanya (Orange Sponge Cake) — Jewish Food Society

Ingredients

• 2 cups cake flour, sifted
• 2 heaping teaspoons baking powder
• ⅛ teaspoon kosher salt
• 8 large eggs
• 1 cup superfine sugar (sometime's called baker's sugar)
• ½ cup vegetable or sunflower oil
• 2 teaspoons finely grated orange zest
• ¾ cup fresh orange juice (from about 3 oranges)
• 1 teaspoon orange blossom water
• ¾ teaspoon cream of tartar (optional)
• Confectioners' sugar for dusting (optional)
• A 10-inch 2-piece tube or angel food cake pan