Directions

1. Preheat oven to 350°F. Grease and line a 9-inch springform pan with parchment paper.
2. Slice two oranges into very thin slices, saving any remaining ends for juicing.
3. Zest and juice the remaining oranges.
4. Add sugar and orange juice to a small bowl. Stir until a slurry forms.
5. Pour into the prepared pan tilting to cover in an even layer.
6. Arrange orange slices on top, overlapping each slice.
7. In a mixing bowl, add sugar, eggs, and orange zest. Beat with mixers on low to incorporate then increase to high. Whip for 5 minutes, until the mixture is thick and pale.
8. With the mixer still on high, gradually pour in Clebby’s Vegetable Oil, orange juice, and vanilla extract.
9. Add in all-purpose flour, baking powder, and salt. Use a rubber spatula to fold in the dry ingredients.
10. Pour batter into the prepared pan and transfer to the oven on a baking sheet to prevent any spillage.
11. Bake for one hour, until an inserted toothpick comes out clean.
12. Let cool slightly, then remove from the springform pan and peel off the parchment paper. Allow to cool completely before serving with whipped cream.