6 egg yolks
1/2 c. cold water
1 1/2 c. sugar
1/2 tsp. vanilla
1/2 tsp. lemon extract
1 1/2 c. sifted cake flour
1/4 tsp. salt
6 egg whites
3/4 tsp. cream of tartar

Beat egg yolks until thick and lemon-colored; add water and continue beating until very thick. Gradually beat in sugar, then extracts. Sift flour with salt 3 times; fold into egg-yolk mixture a little at a time.

Beat egg whites until foamy; add cream of tartar and beat until they form moist, glossy peaks. Fold into first mixture, turning bowl gently.

Bake in UNGREASED 10-inch round tube pan in slow oven (325 degrees), about 1 hour. Invert pan to cool.