Six-Egg Sponge Cake

Directions

1. Set oven for slow, 325f.
2. Sift together flour, salt, and cream of tartar.
3. Combine sugar and water in a saucepan; stir over low heat until sugar dissolves.
4. Cover and boil 2 minutes.
5. Remove cover and boil without stirring to 230f on a candy thermometer, or until a little syrup forms a very soft ball when dropped in cold water.
6. Whip egg whites until stiff but not dry.
7. Pour syrup in a very thin stream on egg whites, beating constantly.
8. Continue to beat until cool.
9. Beat egg yolks until thick and lemon colored; fold into egg whites; blend well.
10. Add vanilla.
11. Sift a small amount of flour mixture over egg mixture: fold in carefully.
12. Continue until all flour is added.
13. Turn into an ungreased 10-inch tube pan.
14. Bake 1 hour or until top springs back when lightly touched with fingertip.
15. Invert pan: let cake hang until cold.
16. Loosen from sides and tube of pan with a spatula.
17. Frost with your favorite frosting or sprinkle with confectioners' sugar.