Cake: Whisk flour, 3/4 cup sugar, baking powder and salt in a large bowl to blend.
sing electric mixer, beat yolks and next 5 ingredients in a medium bowl. Alternately
add dry ingredients; beat just until smooth.
Using clean, dry beaters, beat egg whites and cream of tartar in another large
bowl until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff but
not dry. Fold 1/3 of whites into batter. Fold in remaining whites. Transfer batter
to ungreased 10-inch diameter angel food cake pan. Smooth top.
Bake cake until tester inserted near center comes out clean, about 1 hour.
Immediately invert tube of pan; run knife between cake and pan bottom to loosen. Invert cake
Glaze: Stir all ingredients in medium bowl until smooth. Spread over top
of cake, allowing glaze to drip down sides. Let stand until glaze sets, about 2
hours. Can be made 1 day ahead.