Espresso and Lime

1 Preheat the oven to 350 degrees
2 Using a double broiler, melt 12 tablespoons (1 1/2 sticks) of butter and 6oz of white chocolate
3 Once the butter and white chocolate have melted, remove them from the heat and allow them to cool a bit
4 Divide the eggs and place the yolks in a large bowl and the whites into a mixing bowl
5 Add a pinch of salt to the egg whites and whip them either using an electric hand mixer or a stand mixer with whisk attachment until stiff glossy peaks have formed and then set aside
6 Add 2/3 cup of sugar to the egg yolks and whisk them until they have lightened to a pale yellow
7 Add 1/3 cup of citrus juice, 2 tablespoons of citrus zest, the vanilla and citrus extracts and whisk until fully combined
8 Add the melted butter and white chocolate and whisk to combine
9 Add the almost flour and whisk to combine 
10 Gently fold in the whipped egg whites, one third at a time, until everything is fully combined and batter is light and airy
11 Place a greased 9" springform pan over a baking sheet and transfer the batter into the pan
12 Bake at 350 degrees for 40 minutes or until a toothpick comes out from the center clean
13 Transfer the springform pan onto a cooling rack for 10 minutes
14 Gently release the side of the springform and allow the cake to cool fully
The Whipped Citrus Cream
1 Whip 1 cup of heavy cream, a few drops of citrus extract and 2 tablespoons of confectioners sugar until soft peaks form. Fold the citrus zest to the whipped cream and spoon it over the cooled cake