Yellow Angel Cake - cooking recipe

Ingredients

6 eggs, separated (you need 1/2 cup yolks and 3/4 cup whites)
1/2 cup cold water
1 1/3 cups sugar
1/2 teaspoon vanilla extract
1/2 teaspoon orange extract
1/2 teaspoon almond extract
1 1/2 cups sifted flour
1/4 teaspoon salt
3/4 teaspoon cream of tartar

Preparation

Beat egg yolks till thick and lemon colored; add water and beat again till thick.
Slowly add sugar, beating well after each addition (total beating time 10 minutes--do not under beat).
Fold in flavorings.
Fold in flour that was sifted with salt.
Beat egg whites till foamy.
Add cream of tartar.
Beat till stiff and glossy--not dry.
Fold into batter.
Pour into ungreased 10-inch tube pan.
Bake in preheated 350\u00b0 oven about 1 hour.
To test doneness, gently press top (it should spring back).
Invert pan and cool completely.
To remove from pan, run knife around inner and outer ring and invert over rack; remove pan and turn right side up.
Serve plain, frosted or glazed.