5 eggs, separated
1/2 c. cold water
1 1/2 c. sugar
1 tsp. vanilla
1/4 tsp. salt
3/4 tsp. cream of tartar
1/2 tsp. baking powder
1 1/2 c. pastry flour
(5 tsp. cocoa if you'd prefer a chocolate sponge cake)

Sift flour before measuring, then add baking powder and sift again. Beat the egg yolks, add the water and then beat hard. Add the sugar and beat a longer time. Then add the salt, vanilla, and flour. Beat the egg whites until frothy, add the cream of tartar, and beat until very stiff, and then fold in the above mixture.

Bake in an ungreased angel cake tin in a slow oven for one hour. This makes a large loaf.