1 c. flour
1/4 tsp. salt
1 tsp. cream of tartar
1 1/4 c. sugar
1 c. water
6 egg whites
6 egg yolks
1 tsp. vanilla

Set oven at 325 degrees. Sift together flour, salt and cream of tartar. Set aside. Combine sugar with water in saucepan; stir over low heat until sugar dissolves. Cover and boil 2 minutes. Remove cover, boil without stirring to 230 degrees on candy thermometer or until it forms a very soft ball in cold water.

Whip egg whites until stiff but not dry. Pour syrup in a thin stream on egg whites beating constantly. Beat until cool. Beat egg yolks until thick, fold into egg whites. Blend well. Add vanilla; add flour mixture a little at a time. Bake in ungreased 10 inch tube pan. Bake for 1 hour or until top springs back when lightly touched with fingertips. Invert pan and let cake hang until cold. Loosen sides of tube with spatula. Frost or sprinkle with powdered sugar.