1 ¼ cups sifted cake flour

1 ½ cups sugar

½ teaspoon baking powder

3/4 cup egg whites

½ teaspoon salt

1 teaspoon cream of tartar

½ cup egg yolks

¼ cup cold water

1 teaspoon vanilla

1 teaspoon lemon or almond extract

Sift together the sifted cake flour, one cup sugar and baking powder.  Measure into a large bowl the egg whites, salt and cream of tartar and beat at high speed with an electric mixer until soft mounds begin to form.  Beat remaining sugar into egg whites, a tablespoon at a time.  Beat until stiff, straight peaks are formed.  (Eggs should be at room temperature).  Combine egg yolks, cold water and flavorings and blend into dry ingredients.  Beat at medium speed for 1 minute.  Fold egg yolk mixture (¼ at a time) into whites and fold gently until whites are completely blended.  Do not stir.  Pour into an ungreased 10-inch tube pan and cut gently through batter to remove air pockets.  Bake at 350° for 40 to 50 minutes.  Invert immediately and cool in the pan for 1 hour.