Mix together the egg yolks and sugar. Mix together until well combined. Should be light and fluffy.
Add the oil, water, and orange juice. Mix.
using a sieve, sift the flour, baking soda and salt on top of the egg yolk mixture. Mix until lumps are no longer visible.
Add the zest and mix well.
In a separate bowl, beat the eggwhite, vinegar, and sugar until stiff peak.
Fold in the eggwhite mixture to the batter one scoop at a time until all is used and combined.
Preheat the air fryer. Line the pan with parchment paper and slowly pour batter into the pan.
Bake the cake in a preheated air fryer on 310 degrees for 42 minutes or until the toothpick comes out clean when inserted, and removed from the middle.
Let the cake cool completely.
In a medium bowl, pour the condensed milk, orange zest, and orange juice.
Using an electric mixture, on high speed, mix the milk for 4 minutes.
Once the cake is completely cooled, turn the cake upside down in the same pan, remove the paper, then frost the cake. See notes for frosting methods.
Refrigerate for at least 1 hour before cutting and serving.
Serve as desired and enjoy!