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1
Preheat oven to 325 degrees.
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2
Butter a 10-inch tube or bundt pan and dust with flour; set aside.
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3
Sift 2 1/4 cups flour with baking soda; set aside.
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4
Using an electric mixer, cream 1 1/2 cups butter until fluffy.
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5
Gradually add 1 1/4 cups sugar and mix until light, about 3 minutes.
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6
Add egg yolks one at a time, mixing well after each addition.
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7
Add vanilla and orange zest and mix at medium speed until light and fluffy, about 5 minutes.
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8
Add flour mixture in three parts, alternating with orange juice, beginning and ending with flour.
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9
Mix until smooth.
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10
Using an electric mixer, in another bowl whisk egg whites with cream of tartar and salt until soft peaks form.
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11
Gradually add remaining 1 1/4 cups sugar just until stiff peaks form.
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12
Gently fold into batter.
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13
Pour batter into pan and bake in center of oven until cake is golden and pulls away from sides of pan, about 1 hour 35 minutes.
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14
Transfer to a wire rack.
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15
While cake is still hot, brush with brandy, if desired.
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16
Cool 10 minutes, then remove from pan.
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17
To serve, cut into 1-inch slices.
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18
Lightly toast slices and serve two to a plate with a dollop of whipped cream and, if desired, a shot of rum to pour over warm cake.
