GOLDEN SPONGE CAKE

First Part:
6 egg whites
Pinch of salt
1/2 tsp. cream of tartar
3/4 c. granulated sugar
1/2 c. sifted cake flour (sift 3 times)
1/2 tsp. vanilla

Beat egg whites adding pinch of salt. When foamy, add cream of tartar and beat until stiff. Slowly add sugar. Fold in the flour, add vanilla. Pour mixture into the bottom of ungreased angel food tin and let stand while preparing the second part.

Second Part:
6 egg yolks, well beaten
1/2 c. granulated sugar
2 Tbsp. cold water
1/2 tsp. lemon or vanilla extract
3/4 c. (scant) sifted cake flour
3/4 tsp. baking powder

Sift flour and baking powder together 3 times. Blend all ingredients and pour over first mixture. Bake as angel food cake at 350F for 50 minutes.