Butter a 10 X 14 X 2-inch baking dish. Beat the egg whites until they hold stiff peaks. Gradually add 1 cup of sugar, beating constantly until it is thoroughly incorporated. Set this meringue aside.

In another bowl, beat the butter until it is light and fluffy. Beat in the yolks one at a time. Mix in the vanilla and grated orange rind. Sift the flour in small amounts into the batter along with the farina. If the batter is very stiff, you may beat in a half a cup of milk. Fold in the meringue.

Use a spatula to evenly distribute the batter in the baking dish. Bake at 350 degrees for 35 to 40 minutes. Allow to cool for 20 minutes,

In the meantime, combine the sugar, water, honey, cloves, and lemon juice in a sauce pan . Bring to a boil, then turn down to a simmer for 5 minutes. Remove from the heat and cool for 5 minutes. Remove the cloves and pour the syrup over the cake. Give the cake 15 minutes to soak up the syrup. Serve with unsweetened whipped cream.