2 c. sifted cake flour
1/2 tsp. salt
4 lg. eggs, separate
3/4 c. water
1/4 tsp. grated lemon rind
1 tsp. vanilla
1/4 tsp. almond extract
1/2 tsp. cream of tartar

Sift flour, measure and sift with salt 3 times. Add water to egg yolks. Beat until thick and light. Add sugar slowly, beating constantly. Add flavoring and beat again. Fold in flour gently, but well. Beat egg whites until foamy, add cream of tartar and beat until stiff, but not dry. Fold into batter and pour into an ungreased tube pan. Bake 30 minutes at 275 degrees, then 50 minutes at 325 degrees. Invert pan and let cool.