1 c. egg whites (7 or 8)
1/2 tsp. cream of tartar
2 c. sifted cake flour
1 1/2 c. sifted granulated sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 c. cooking oil
7 unbeaten egg yolks
3/4 c. water
1 tsp. vanilla
2 tsp. lemon extract

Whip egg whites and cream of tartar until very stiff peaks form. Sift flour, sugar, baking powder and salt into a large bowl. Make a well in the center of the flour. Add the oil, egg yolks, water, vanilla and lemon. Beat until smooth. Gradually pour egg yolk mixture over whipped egg whites, folding gently with a wooden spoon, just until blended. Do not stir! Pour in an angel food pan. Bake 1 hour at 325 degrees, and then bake 10 minutes at 350 degrees.