|Sugar||200 Milliliter (For Making Cake, 0.75 Cups)|
|Butter||1⁄4 Pound (For Making Cake, At Room Temperature, 113 Gram)|
|Vanilla extract||1⁄2 Teaspoon (For Making Cake, 2Milliliter)|
|Orange peel||1⁄2 , peel grated (For Making Cake)|
|All purpose flour||250 Milliliter (For Making Cake, 1 Cup)|
|Baking powder||1 1⁄2 Teaspoon (For Making Cake, 7 Milliliter)|
|Salt||1⁄4 Teaspoon (For Making Cake, 1 Milliliter)|
|Farina||30 Milliliter (For Making Cake, 2 Tablespoons)|
|Orange||1 (For Making Syrup)|
|Lemon||1 (For Making Syrup)|
|Sugar||250 Milliliter (For Making Syrup, 1 Cup)|
|Water||250 Milliliter (For Making Syrup, 1 Cup)|
|Whipped cream||1⁄4 Cup (4 tbs) (For Making Syrup)|
|Orange slice||4 (For Making Syrup)|
For Cake, preheat oven to 350°F (180°C).
Separate eggs, putting whites into small mixer bowl and yolks into large mixer bowl.
Beat whites at MEDIUM-HIGH until frothy, then add 1/2 cup (125 ml) sugar gradually while beating until stiff peaks form.
Add butter, remaining sugar, vanilla extract, grated peel, and dry ingredients to yolks and beat at LOW until flour is moistened then at MEDIUM-HIGH until smooth.
Gently stir beaten whites into yolk mixture.
Pour into a well-greased 9x9x2-inch (23x23x5 cm) baking pan.
Bake in preheated oven for 50 to 55 minutes, or until top springs back when touched with finger.
While cake is baking, prepare Syrup.
For Syrup, assemble Citrus Juicer.
Juice orange and lemon into 1-quart (1 liter) saucepan; use 1/2 cup (125 ml) juice.
Add sugar and water.
Bring to boil, stirring constantly until sugar is dissolved; boil for 5 minutes.
Pour syrup carefully over hot cake; cool several hours to absorb syrup.
Cut into diamonds.