Make the cake: Pre-heat oven to Grease a 9” springform pan with the oil or cooking spray; dust with potato starch. Beat the egg yolks in an electric mixer on medium speed for 3 minutes. Slowly add the sugar and beat for 3 more minutes. Reduce mixer speed to low and gradually add the juices and zests, followed by both extracts. With mixer turned off, sift the cake meal and potato starch over the top. Mix till just blended and transfer batter to a large bowl. Clean and dry the mixer bowl. Using the whisk attachment, beat the egg whites till foamy. Add the salt and beat till the whites hold glossy peaks. Gently fold into the cake batter and pour into your prepared pan. Bake till a tester comes out clean, about 50 minutes. Cool cake in pan on a wire rack, then loosen the sides to let cool completely. While cake is baking, prepare the citrus slices: place slices in a saucepan with enough equal parts sugar and water to cover. Bring to a boil and cook till sugar dissolves. Simmer on low heat for about 30 minutes. Turn off heat and let slices cool in the syrup. Transfer to a wire rack set over a baking sheet to dry. Arrange slices atop cake just prior to serving. Love Jewish food? Sign up for our weekly Nosher recipe newsletter!