In the early days this was a cake we made often.  Great served with fresh strawberries from the garden and whipped cream.

6 egg yolks
1 ½ cup sifted cake flour
½ c. cold water
¼ tea salt
1 ½ cups sifted sugar
6 egg whites
½ tea vanilla
¾ tea cream of tartar
½ tea. lemon extract

Beat yolks until thick and lemon colored.  Add water and continue beating until very thick.  Add flavoring. Beat in sugar 1 tbsp. at a time.  Fold in flour sifted with salt, in thirds.  Beat egg whites with cream of tartar until they form stiff peaks.  Gently fold into yolk mixture.  Pour into un-greased 10” tube pan. Cut through batter with knife to break air bubbles.  Bake in 350 oven one hour.  Cool inverted over neck of bottle.  Remove from pan when cooled.