6 eggs, separated
3/4 c. cold water
1 1/2 c. sugar divided 1 c. & 1/2 c.
2 c. flour, sifted
1/2 tsp. salt
3/4 tsp. cream of tartar
1 tsp. vanilla
1/2 tsp. almond extract

Use an ungreased tube pan, oven at 350 degrees.

In mixer beat egg yolks until light, about 2 minutes. Add the water and beat until quite fluffy, about 4 to 5 minutes. Gradually beat in the 1 cup of sugar until very well mixed, fold in the sifted flour. Beat the egg whites with the salt and the cream of tartar. Gradually add the 1/2 cup of sugar and beat until stiff peaks form. Fold into the flour mixture. Pour into tube pan and bake for about 50 minutes until cake springs back when pressed lightly. Invert pan to cool (like angel cake). Use a fork to loosen cake from pan and use 2 forks to cut. Serve with a custard sauce or with strawberries.