6 eggs, separated
1/4 tsp. salt
1/2 tsp. cream of tartar
3/4 c. sugar
1/2 c. flour
1/2 tsp. vanilla
1/2 c. sugar
2 tbsp. cold water
1/2 c. cake flour
1 tsp. baking powder
1/2 tsp. vanilla

Beat stiff 6 egg whites. When half stiff, add 1/4 teaspoon salt and 1/2 teaspoon cream of tartar. Fold in 3/4 cup sugar, 1/2 cup flour and 1/2 teaspoon vanilla. Set aside.

Beat egg yolks until lemon colored. Slowly add 1/2 cup sugar. Mix in 2 tablespoons cold water, 1/2 cup flour, 1 teaspoon baking powder and 1/2 teaspoon vanilla.

Put white part in angel food pan. Pour yolk mixture over white. Bake in 300 degree slow oven for 45 to 50 minutes. Invert pan until pan until cake is cold. Frost with a butter frosting.