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Ingredients
- 4 x Large eggs, separated
- 1/2 tsp Salt
- 2 Tbsp. Cool water
- 1/2 c. Warm water
- 1 1/2 c. Sugar
- 1 tsp Vanilla extract
- 1 1/2 c. All-purpose flour, sifted
- 1/2 tsp Cream of tartar
Directions
- Beat egg yolks and 1/4 tsp. salt in a 3-1/2 qt mixing bowl till very thick and light colored. Add in cool water and beat one min. Then warm water next and beat 5 min or possibly till mix fills bowl 3/4 full.
- Gradually beat in sugar; stir in vanilla. Beat untilfluffy. Blend in flour.
- Beat egg whites till frothy; add in cream of tartar and remaining salt and continue beating till stiff but not dry. Fold whites into egg-yolk mix. Pour into an ungreased 10-inch tube pan and bake in moderate oven
- (425 degrees) for one hour. Invert pan on cake rack and let cold fo 20 min; cut cake away from pan with sharp knife and turn out on rack to cold.
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