Bubbie's Sponge Cake

Direct quote of my grandmother's email to me:

Bubbie's Sponge Cake  (Bubbie is Yiddish for grandma):  6 eggs separated    1/2 cup cold water   1 1/2 C sugar   1 tsp vanilla  1 1/2 C Cake flour ( 1 C of cake flour=7/8 C all purpose flour sifted)   1/4 t salt   1 t baking powder   3/4 t cream of tartar

         Separate eggs. Beat yolks 10 minutes or until thick and lemon colored.  Add water slowly and continue beating then add vanilla and sugar slowly while beating.  By hand fold in dry ingredients  (except Cream of Tartar) into yolk mixture.  Beat egg whites with cream of tartar until stiff but not dry.  Fold into yolk mixture. Bake at 325 1 hour in an ungreased angel cake pan.  Test with a toothpick.  Cake should be nicely tan and the toothpick dry.  Invert pan on the neck of a empty wine or soda bottle.   Carefully remove cake when the pan is cool to the touch.  Use a table knife to very gently loosen  around the perimeter and around the center cone.  If your pan comes in 2 sections loosen around the perimeter and separate the pan from the interior section.  Use the table knife to loosen the bottom of the cake and around the cone. It should slide out. Let me know how it comes out.  Bake your cake when there are no guests in the house. Banging a door or the oven door can cause a cake to collapse.  I seldom baked this cake when the kids were little because they just did not understand the dynamics.  Have fun.  Much love,  Grandma  (Bubbie)