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Preheat oven to 350˚F (180˚C). Grease a 9 inch (23 centimeter) springform pan or cake pan with butter.
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Separate the four eggs into whites and yolks.
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Beat the egg whites in a stand mixer with a whisk attachment until stiff peaks form.
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In another bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
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In a large bowl, combine the sugar and orange zest. Beat with the butter until light and creamy.
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Beat in the egg yolks, one at a time, until incorporated.
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Slowly beat in the orange juice, followed by the brandy and vanilla extract.
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Fold in 1/3 of the beaten egg whites, followed by 1/3 of the flour mixture.
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Continue with another 1/3 egg whites, 1/3 flour, then remaining egg whites and remaining flour just until no streaks remain. Take care to not deflate the egg whites.
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Transfer the batter to the prepared pan.
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Bake in the preheated oven until the edges are golden brown and a toothpick inserted in the center comes out clean, 35-40 minutes. Do not open the oven door until the cake is nearly done.
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Allow to cool to room temperature before decorating and dusting with a layer of powdered sugar.
