For the meringue: In a clean bowl, whip the Egg (8) Whites until foamy for about 2-3 minutes.
Slowly beat in the Granulated Sugar (3/4 cup) and continue beating until stiff peaks have formed and the meringue looks silky for about 7-8 minutes. A standing electric mixer with the whip attachment works best! Set aside until needed.
For the cake: Sift the Cake Flour (2 1/4 cup). Combine with the Baking Powder (1 tablespoon), Salt (1 teaspoon), and Granulated Sugar (3/4 cup) and sift once more. Make a well in the center for the wet ingredients.
In a separate bowl mix the Orange Juice (1/2 cup) Water (1/4 cup), Sunkist Orange (1 tablespoon), Vegetable Oil (1/2 cup), Vanilla Extract (1 tablespoon) and Egg (6) Yolks. Pour into the "well" and whisk until no longer lumpy and smooth.
Fold in 1/3 of the meringue with a rubber spatula. Fold in the remaining meringue, one third at a time. Fold until the batter has completely combined, making sure there is no visible meringue.
Lightly grease and flour a bundt or tube pan. Add the batter to the pan and bake for 1 hour, or until a toothpick comes out clean.
Invert pan over a sheet pan lined with parchment paper. Cool upside down until the pan is cool to the touch. Remove from pan and top with icing.
For the icing: Combine Powdered Confectioners Sugar (2 1/4 cup), Vanilla Extract (2 teaspoon), Butter (2 tablespoon) , Light Cream (1/4 cup) and Sunkist Orange (1 tablespoon) together and mix until smooth. If needed, add two more tablespoons of heavy cream.
Pour over the cake allowing to drip all over the sides. Garnish with extra orange zest if desired.
Dig in and enjoy!