|Cream of tartar||1 Teaspoon|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Almond extract||2 Drop|
|All purpose flour||1 Cup (16 tbs)|
|Grated orange rind||2 Teaspoon|
|Orange glaze||1 Teaspoon|
Beat egg whites (at room temperature), cream of tartar, and salt until foamy.
Gradually add sugar, 2 tablespoons at a time, beating until stiff peaks form.
Fold in flavorings and flour; divide mixture in half.
Beat egg yolks until thick and lemon colored.
Fold yolks and orange rind into one portion of the egg white mixture.
Spoon one-third of egg white mixture (without yolks) into an ungreased 10-inch tube pan; top with one-third of yolk mixture.
Repeat layers twice; cut through batter with a knife, using a swirling motion.
Bake at 375Â° for 30 minutes or until golden.
Invert pan on a bottle; let cool.
Remove from pan; drizzle with Orange Glaze.