Instructions

Preheat oven to 375 degrees. Combine flour and ¾ cup plus 2 tablespoons granulated sugar. Set aside.

In large bowl, beat egg whites, cream of tartar and salt until foamy. Add remaining ¾ cup granulated sugar, 2 tablespoons at a time, beating on high speed until meringue holds stiff peaks. In small mixer bowl, beat egg yolks about 5 minutes, or until very thick and lemon colored.

Gently fold vanilla and almond extract into meringue. Sprinkle flour/sugar mixture ¼ cup at a time, over meringue, folding gently just until flour/sugar mixture disappears. Pour half the batter into another bowl.

Gently fold the egg yolks into one of the bowls. Spoon yellow and white batters alternately into an ungreased 10-inch by 4-inch tube pan. Gently cut through batters to swirl.

Bake on bottom oven shelf about 40 minutes, or until top springs back when touched lightly. Invert pan on funnel or bottle. Let cake hang until completely cooled. Carefully remove cake from pan to plate.

To make creamy glaze, combine powdered sugar, butter, almond extract, and hot water until smooth. Drizzle over cake.