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In a stand mixer, beat the egg yolks, 1 cup white sugar and the orange zest on medium-high until the mixture is pale yellow and doubled in volume.
With the mixer running, slowly drizzle in the warm milk, then add the vanilla and beat until combined. Add the flour mixture in three additions.
Fold the mixture with a spatula to ensure no dry pockets remain. Transfer the mixture to a large bowl, then thoroughly wash and dry the mixer bowl.
Using the whisk attachment, whip the egg whites until light and foamy. Add the remaining sugar and continue to whip until the whites are thick and glossy and hold very droopy, soft peaks.
Fold one-third of the egg whites into the base until mostly combined, then gently fold in the remainder until no streaks remain. Pour the batter into a tube pan; spread evenly.
Bake until the cake is golden brown and a toothpick inserted 2 inches from the edge comes out clean, 50 to 55 minutes if using a nonstick pan, or 55 to 60 minutes if using a conventional pan.