6 lg. or 7 sm. egg yolks
1/4 c. water
1 c. sifted cake flour
1 1/4 c. sugar
1/4 tsp. salt
The 6 or 7 egg whites
1/2 tsp. cream of tartar

Combine flour, sugar, salt. Beat the yolks with water for 5 minutes. Add the flour, sugar, salt gradually. Beat the egg whites until foamy, add the cream of tartar and beat until stiff. Fold into cake mixture carefully. Pour into ungreased angel food or spring pan. Bake 1 hour in 325 degree oven (ovens do vary).