Pour the egg whites into one bowl and the yolks into another. Add a pinch of salt to the egg whites and the other two egg whites. Beat the egg whites with an electric mixer. When they begin to foam, gradually add half the sugar. Continue beating until stiff peaks form and the whisk leaves clean streaks.
Add the remaining sugar to the bowl with the egg yolks and beat until combined. Add the oil, orange and lemon zest, and the juice of both citrus fruits. Beat until combined. Sift in the flour and baking powder. Gradually fold this mixture into the egg yolk mixture, beating until smooth.
Fold the beaten egg whites into the yolk mixture in three batches. Gently fold in the egg whites with a spatula, scraping the bottom of the bowl to ensure everything is thoroughly combined.
Pour the batter into the prepared pan. Lightly tap the pan to remove any large air bubbles. For a wetter cake, place a pan filled with water on the bottom.
Place the pan on the second rack of the oven and bake for 1 hour and 10–15 minutes. Check if the cake is cooked through by inserting a toothpick; if it comes out clean, the cake is done.
Let the cake cool in the pan for 10–15 minutes. If necessary, run a knife around the edges, then remove from the pan and place on a wire rack to cool completely.
The extra egg whites are not necessary, but they help the dough rise and become fluffier.
Using fresh oranges and lemons will provide a more intense and natural flavor.
Do not open the oven during the first hour of baking to prevent the cake from losing height.
You can sprinkle with powdered sugar or serve with citrus marmalade to enhance the flavor.
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