Makes 10" tube cake. Eggs should be at room temperature.

Sift:

1 1/4 c. cake flour
1 c. sugar
1/2 tsp. double acting baking powder

Measure:

3/4 c. egg whites (6 med.)
1/2 tsp. salt
1 tsp. cream of tartar

Put in large bowl and beat with electric mixer until soft mounds form. Beat in 1/2 cup additional sugar, 1 tablespoon at a time. Continue beating until stiff peaks form. Do not underbeat.

Combine:

1/2 c. egg yolks (6 med.)
1/4 c. cold water
1 tsp. vanilla
1 tsp. lemon or almond extract

Stir egg yolk mixture into dry ingredients. Beat at medium speed for one minute. Fold egg yolk mixture (1/4 at a time) into stiffly beaten egg whites with wide spatula. Fold gently until whites are completely blended. Do not stir. Pour into ungreased 10" tube pan. Cut gently through batter to remove air pockets. Bake in moderate oven, 350 degrees, for 40 to 50 minutes. Invert immediately. Cool in pan for 1 hour.