1 c. cake flour
3/4 c. plus 2 tbsp. sugar
12 egg whites (1 1/2 c.)
1 1/2 tsp. cream of tartar
1/4 tsp. salt
3/4 c. sugar
6 egg yolks
1 1/2 tsp. vanilla
1/2 tsp. almond extract
Creamy or Lemon Glaze (recipes follow)

Heat oven to 375 degrees. Stir together flour and 3/4 cup plus 2 tablespoons sugar; set aside. In large mixer bowl, beat egg whites, cream of tartar, and salt until foamy. Add remaining 3/4 cup 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 flavorings into meringue. Sprinkle flour-sugar mixture, 1/4 at a time, over meringue, folding in gently just until flour-sugar mixture disappears. Pour half the batter into another bowl. Gently fold in egg yolks. Spoon yellow and white batters alternately into ungreased tube pan, 10 x 4 inches. Gently cut through batters to swirl. Bake on bottom shelf of oven about 40 minutes or until top springs back when touched lightly with finger. Invert pan on funnel; let hand until cake completely cool. Spread cake with one of the following glazes.