Preheat your oven to 375°F (191°C).

Prepare a tube pan by spraying it with nonstick spray or oiling it, then coating the oil with a dusting of flour. 

In a stand mixer fitted with the whisk attachment, whip the cream until it reaches the stiff-peaks stage.

While the cream whips, whisk together the flour, baking powder, and salt. Also whisk together the egg, vanilla, and orange zest. 

When the cream is whipped, stream the egg mixture into the mixer while it runs at medium speed. You should end up with something the consistency of mayonnaise. 

Once the egg is well combined, gradually mix in the sugar, also on medium speed, until incorporated. 

Remove the bowl from the mixer and add half the flour mixture. Fold it in using a silicone spatula. 

Add the remaining half of the flour mixture and fold it in, as well. 

Pour the mixture into your prepared tube pan and smooth it down.

Bake for 25–35 minutes. 

Check the cake's internal temperature at 25 minutes. We're looking for a pull temp of about 200°F (93°C). If you don't see any temps lower than that, the cake is done!

Remove the cake from the oven and let it cool in the pan for 10 minutes, then invert it onto a cooling rack to remove it from the pan. 

Allow to cool for at least 10 more minutes, then top with a dusting of powdered sugar. 

Slice and serve, maybe with some orange-scented whipped cream!