1 1/3 c. cake flour
1/2 tsp. baking powder
1/4 tsp. salt
5 eggs, room temp., separated
1/2 c. ice water
1 1/2 c. sugar
1/2 tsp. almond extract
3/4 tsp. cream of tartar

Stir together flour, baking powder and salt. In large bowl beat egg yolks at high speed until thick and lemon colored. Gradually beat in water until pale and foamy. Gradually beat in sugar until completely dissolved, 8 to 10 minutes. Beat in extract. Fold flour mixture in 3 additions into yolk mixture. Set aside.

In small bowl beat egg whites (with clean beaters) and cream of tartar until stiff. Gently fold into batter. Turn into ungreased tube pan. Bake in 325 degree oven 1 hour. Invert on bottle neck. Cool.