Recipe from: The Story of Pure Vanilla, rewritten by R.C. Schlotterer.
Published by the Vanilla Bean Association of America, © 1955.
Separate eggs, yolks and whites add water and vanilla to egg yolks and beat until thick and
light colored, using egg beater. Add the salt to the egg whites and beat with a wire whisk until
whites are foamy, then sprinkle the cream of tartar over the eggs and continue beating until
whites hold up in stiff, glossy peaks. Add sugar to the whites, 1/4 cup at a time, continuing
beating until all used. Fold in the yolk mixtures gently and then fold in the flour, a little at
a time. Pour batter into a 10-inch tube pan and bake 55 to 60 minutes in slow oven, 325° F.