Preheat the oven to 325°F (165C)

Cut a piece of parchment paper into a 9 inch circle so that it fits perfectly into the bottom of a 9 inch springform pan. Trim a little more if needed. Butter the pan sides and all then place the parchment in and butter it as well.

Using a stand mixer with the whisk attachment, whisk the eggs, vanilla, orange extract, and sugar for 6-8 minutes until it forms stiff peaks when the whisk is removed. Now sift the flour and baking powder into the egg mixture and using a rubber spatula, gently fold it into the batter until just combined.

Next, pour the batter into the prepared pan and place onto a sheet tray. Place into the oven on the middle rack and bake for 35-45 minutes, or until golden brown. Once done, remove and allow the cake to cool completely.

Now, clean that bowl and whisk and reattach them to the stand mixer. Add the heavy cream, salt, and confectioners sugar. Whisk on medium speed for 3 minutes or until stif peaks form. Place in the fridge to hold until the cake is cooled.