|Orange rind||1 Tablespoon, grated|
|Sugar||1 Cup (16 tbs)|
|Self rising flour||2 Cup (32 tbs)|
|Butter||1 Cup (16 tbs)|
|Farina||1⁄4 Cup (4 tbs)|
|Egg yolks||7 , beaten|
|Whipped cream||1 Tablespoon|
Beat egg whites until stiff.
Gradually beat in 1/2 cup of the sugar to make a glossy meringue.
In another bowl beat butter with remaining sugar until light and fluffy.
Add egg yolks, vanilla, and orange rind and beat well.
Gradually stir in flour and farina, mixing until smooth after each addition.
Fold in meringue.
Turn barter into a greased 10X14X2 inch pan and bake in a 350 degree oven for 35 to 40 minutes or until cake tests done.
Cool a little, then pour the hot syrup over the cake.
Cut into diamond shapes and serve with whipped cream.
Syrup: Combine 2 cups sugar, 2 1/2 cups water, and the juice of 1/2 lemon.
Bring to a boil and boil for 5 minutes.