4 eggs
1 tbsp. cold water
1 1/2 c. sugar
1/3 c. hot water
1 tsp. vanilla and bit of almond
1 1/2 c. flour
1 1/2 tsp. baking powder
Pinch of salt
1/2 tsp. cream of tartar

Beat egg yolks with cold water until very light. Gradually add sugar. Beat until smooth. Beat in hot water. Sift flour, baking powder and salt and add to egg mixture with vanilla and almond.

Beat egg whites until frothy, add 1/2 teaspoon cream of tartar. Beat until stiff. Fold egg whites into batter. Bake in ungreased pan for 1 hour at 325 degrees.

(A little lemon juice added to the flavorings make cake lighter). Invert to cool.