Instructions: Method: Sift flour once then measure. Sift together 4 times with salt and cream of tartar. Boil sugar and water together until it spins a long thread. Pour syrup slowly over beaten egg whites; continue beating using wire whip until mixture cools. Beat egg yolks with rotary egg beater until thick and lemon color. Fold egg yolks into egg white mixture, the same as for an angel food cake. Pour in a large ungreased tube cake pan and bake for 1 hour at 325 degrees.

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