1 1/4 c. cake flour
1 c. sugar
1/2 tsp. baking powder into small mixer bowl.

3/4 c. egg whites (6 medium)
1/2 tsp. salt
1 tsp. cream of tartar

Into large mixer bowl, beat at high speed until soft mounds begin to form.

1/2 c. additional sugar into egg whites

1 tablespoon at a time, continue beating until very stiff straight peaks form, when beater is raised. Do not underbeat.

1/2 c. egg yolks (6 med.)
1/4 c. cold water
1 tsp. vanilla
1 tsp. lemon extract

Egg yolk mixture into dry ingredients.

Beat at medium speed 1 minute.

Fold egg yolk mixture (1/4 at a time) into stiffly beaten egg whites. Fold gently with wire whip or spatula. Do not stir.

Pour into ungreased 10 inch tube pan, cut through batter to remove air pockets.

Bake in moderate oven 350 degrees for 40 to 50 minutes invert pan immediately. Cool in pan at least 1 hour.