1 cup egg whites
1 tsp cream of tarter
1/2 tsp vanilla
6 egg yolks
2/3 cup water
1/2 tsp salt
1/2 cup cake flour
1/4 tsp almond extract
1/4 tsp orange extract
2/3 cup cake flour
Cook sugar and water without stirring to thread stage. Beat egg whites until foamy. Add salt and cream of tarter. Beat stiff but not dry. Gradually stir syrup over egg whites, beating until cool. Divide into parts. To one part add (fold in 1/2 cup flour). Add vanilla and almond. To second part add well beaten egg yolks. Fold in 2/3 cup flour and orange extract. Spoon the better alternately into 10 inch ungreased angel food pan. Bake one hour.
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