• Preheat the oven to 180º C/ 350º F. Grease and flour very well the inside of a bundt pan.
• In a medium bowl combine the all-purpose flour with the baking powder and salt. Whisk well and set aside.

Make the white batter:

• In a large mixing bowl beat the egg whites and half of the sugar using an electric mixer at a high speed. The mixture should become thick and foamy: about 3-4 minutes.
• Gradually add half of the oil, about ⅓ of the yogurt quantity and the vanilla extract. Beat at a lower speed after each addition, until combined.
• Using a rubber spatula gradually add about half of the flour mixture. Make sure no lumps remain in the batter and all the flour is well absorbed.

Make the yellow batter:

• In a separate bowl beat the remaining ½ cup sugar with the egg yolks and the almond extract.
• Gradually add the remaining oil and ⅔ of the yogurt quantity (approximately), mixing well after each addition.
• Little by little add the rest of the flour mixture. Mix thoroughly with the rubber spatula until all the flour is absorbed.

To assemble:

• Pour or spoon half of the yellow batter into the prepared bundt pan.
• Using a mesh sieve sprinkle cocoa powder on top, to cover completely the layer.
• Spread half of the white batter on top. Be careful not to mix it with the cocoa powder.
• Sprinkle cocoa powder once again, so it covers completely the white layer.
• Follow the same process with the next two layers. Don’t sprinkle cocoa on top of the cake.
• Bake the cake for about 40-50 minutes, depending on the pan size and shape. When the top is cracked and golden brown, test the cake with a wooden skewer but not earlier than 30 minutes after the start of the baking. When the skewer comes out clean or with just a few crumbs, the cake is ready.
• Remove the cake from the pan when it reaches almost room temperature. Sprinkle the top with icing sugar before serving.