5 whole eggs
1/2 c. cold water
1 1/2 c. sugar
1 1/2 c. flour, sifted
1/2 tsp. baking powder
1 tsp. vanilla
3/4 tsp. cream of tartar

Beat egg yolks and water until stiff enough to stand alone. Add sugar gradually beating with beater until real stiff. Sift together flour and baking powder; fold into egg and sugar mixture. Add vanilla by folding in carefully.

Beat egg whites, when almost stiff add cream of tartar. Beat until very stiff. Fold into other mixture. Rinse angel food pan with water and shake out. Pour in cake batter and bake 1 hour at 275 degrees or 350 degrees. Set pan upside down to cool.