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GOLDEN SPONGE CAKEFirst Part: 6 egg whitesPinch of salt1/2 tsp. cream of tartar3/4 c. granulated sugar1/2 c. sifted cake flour (sift 3 times)1/2 tsp. vanillaBeat 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 beaten1/2 c. granulated sugar2 Tbsp. cold water1/2 tsp. lemon or vanilla extract3/4 c. (scant) sifted cake flour3/4 tsp. baking powderSift 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.