Preheat the oven to 325.
Grease a 10 inch spring form pan with cooking spray, and dust with rice flour.
In a large bowl, whip egg yolks with 2/3 cup of sugar until thick and pale using an electric mixer.
This will take about 5 minutes.
Stir in the rice flour and orange juice, and then fold in the almond meal and cinnamon.
In a separate glass or metal bowl, whip 3 egg whites until they can hold a stiff peak.
Fold into the almond mixture until well blended.
Pour into the prepared pan, and spread evenly.
Bake for 35 to 40 minutes until a toothpick inserted into the center comes out clean.
Cool in the pan on a wire rack.
Run a knife around the outer edge of the cake to help remove it from the pan.
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To make the orange sauce, cream together the butter and 2 cups of white sugar in a medium bowl.
Stir in the cream, and place the dish over a pan of barely simmering water.
Stir in orange juice and zest.
Whip 4 egg whites in a separate bowl until soft peaks form.
Fold into the orange sauce.
Spoon over the cake and serve immediately.
