Preheat your oven to 175°C before you begin mixing your ingredients. In a large bowl, combine the cake mix with the water, orange juice, and vanilla extract until very smooth.

Gently fold the fresh orange zest into your cake batter using a rubber spatula. Take care not to deflate the mixture, as you want to keep it light and very airy.

Pour your batter into an ungreased angel food cake pan to help the cake climb the sides. Spread it out evenly with your spatula to ensure the cake rises perfectly in the oven.

Bake for about forty minutes until the top is golden and springs back when touched lightly. Use a toothpick to check that the center is fully cooked before removing it from the oven.

Turn the pan upside down and let the cake cool completely for at least one hour. Cooling it upside down prevents the delicate structure from collapsing as it begins to set properly.

It is a clever baking trick that actually connects this cake to a whole family of inverted bakes — if you enjoy that satisfying reveal moment, this golden, fruit-topped cake that bakes and unmolds in the same dramatic fashion is well worth adding to your baking list.

Run a thin knife around the edges of the pan to release the cake very gently. Invert the cake onto a serving platter and peel away the pan carefully to reveal it.

In a medium bowl, beat the heavy cream with powdered sugar and orange extract until fluffy. Spread this creamy orange topping over the top and sides of your cooled, light angel cake.

Arrange thin fresh orange slices on top of the cream for a beautiful and professional finish. Slice your cake with a serrated knife to keep the light, airy texture intact for every guest.