Bring raisins and orange juice to a boil in a non-reactive sauce pan, reduce heat and simmer 5 minutes, strain, retaining liguid, set aside raisins and return liquid to sauce pan simmer and reduce to about 3 TBLS (about 7 mins).
Grease a 9" springform pan, line with parchment, grease and dust with flour.
Stir together dry ingredients except sugars, set aside.
Whisk the yolks slightly then whisk in oil 1 TBLS at a time, continuing till yolks are emulsified. Stir in zest, brown sugar, beets and raisins; fold in flour mixture.
In a seperate bowl beat whites until soft peaks form, sprinke in white sugar a little and then beat for 1 minute more.
Stir 1/4 whites into the cake batter to lighten, then fold in the the rest of the whites, pour into springform pan and level.
Bake just until a knife inserted in center comes out clean, 45-55 minutes.
Cool for 10 minutes; carefully remove cake from pan and place on serving plate, reheat orange juice then brush over the top of the warm cake.