6 egg yolks
1/2 c. cold water
1 1/2 c. sugar
1/2 tsp. vanilla extract
1/2 tsp. orange or lemon extract
1 1/2 c. sifted cake flour
1/4 tsp. salt
6 egg whites
3/4 tsp. cream of tartar

Beat egg yolks until thick and lemon colored; add water and continue beating until very thick. Gradually add sugar and extracts. Mix well. Sift flour with salt 3 times and blend into egg yolk mixture a little at a time until well mixed.

Beat egg whites until soft peaks form. Add cream of tartar and beat until stiff but moist. Fold into first mixture. Bake in ungreased 10 inch round tube pan in slow oven (325 degrees) about 1 hour. Invert pan to cool.