Instructions: Sift flour once, measure, add baking powder and salt and sift together three times. Add sugar gradually to beaten egg yolks, beating after each addition until thick and light. Fold in flour, a small amount at a time, and blend. Add flavoring, then add water gradually, mixing only enough to blend. Bake in UNgreased tube pan in slow oven (325 degrees F_ for 1 hour.

Remove from oven and invert until cold.

NOTE This was a favorite cake in our house, while I was growing up. Every time my mom made an angel food cake (which was quite often), she almost always made a sponge cake a few days later (with the leftover egg yolks that shed put in a tightly covered jar).

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