Preheat oven to 350F and place oven rack in the middle position. Grease (2) 7-inch round pan, bottom and sides and line the bottom with 7-inch round parchment paper and set aside. Measure all ingredients needed for the cake.
In a large mixing bowl, combine glucose, eggs and caster sugar and whisk with electric hand mixer until you rich the ribbon stage. Sift half of your cake flour into the egg mixture and at this point you can use a wire whisk and mix lightly just until the cake flour is blended. Add the remaining cake flour with a pinch of salt and sift into the mixture and lightly mix again until blended. Bang the bowl twice on a flat surface to remove air bubbles.
Add orange zest into the batter. Combine fresh orange juice and oil together and stir, add into the batter. This time you need to use a spatula to fold the batter until evenly incorporated and the oil is no longer visible. Divide the batter evenly in both pans and gently bang each pan against the table for the last time to remove air bubbles.
Place the pan immediately in the oven or else it will not rise properly. Bake in a preheated oven for about 15-18 minutes, or until cakes are golden brown and springy when pressed lightly.
Fire off, let it cool completely on a wire rack before frosting.