Line a medium metal bowl with plastic wrap, leaving a 4" overhang on all sides. Pack the sorbet into the bowl and smooth the top. Cover with overhangs and freeze at least 4 hours.
Heat oven to 350°F Oil an 8" cake pan and line the bottom with parchment paper. In a medium bowl, whisk together the flour, baking powder, salt, and 2 tbsp sugar.
Separate the whole eggs, placing yolks in a large bowl and whites in a separate bowl. To the yolks, add oil, almond extract, and 2 tbsp water and whisk until incorporated. Add the flour mixture, whisking until smooth.
Using an electric mixer, beat the 2 egg whites and 1/4 tsp cream of tartar until foamy. Gradually add 2 tbsp sugar and beat until stiff, glossy peaks form, about 2 minutes.
Fold 1/3 of the egg white mixture into the batter, then gently fold in the rest until incorporated. Scrape the batter into the prepared pan and bake 20 to 22 minutes, or until done. Cool completely in the pan.
Invert the cake onto a parchment-lined baking sheet. Uncover the sorbet and invert onto the cake. Remove the bowl but not the plastic and freeze 15 minutes.
Heat oven to 450°F In a double boiler, whisk the remaining 3 egg whites, 1/4 C sugar, and 1/4 tsp cream of tartar. Place over simmering water (not in), and cook, whisking constantly, until the sugar dissolves and the whites are very warm, about 3 to 4 minutes. Remove from heat and beat with electric mixer on low speed, gradually increasing to high, until soft glossy peaks form, about 5 minutes.
Remove the plastic wrap from the sorbet. Spoon the meringue over the sorbet and cake making sure the meringue touches the cake base all around. Bake until the meringue just starts to brown, 3 to 4 minutes. Remove from the oven, transfer to a serving platter, and serve immediately or return to freezer for up to 4 hours.