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Preheat the oven to 175°C (350°F). Grease and line a cake tin.
Beat the eggs with a pinch of salt until frothy. Gradually add sugar and vanilla sugar while continuing to beat.
Slowly pour in the oil and orange juice while mixing. Add the zest.
Sift the flour and baking powder together, then fold into the mixture until smooth.
Pour into the tin and bake for 30–35 minutes or until a toothpick comes out clean. Let cool completely.
Whip the cream with powdered sugar until soft peaks form. Add orange juice and zest, then beat briefly to combine.
Spread or pipe the orange cream over the cooled cake.
Serving and storage tips:
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