Gloriosa Sponge Cake

6 eggs, or enough to make 3/4 cup egg whites, and 6 egg yolks

1 cup sugar

1/4 cup cold water

1 teaspoon lemon extract

1 teaspoon grated lemon rind

1 cup sifted cake flour

1/2 teaspoon cream of tartar

1/4 teaspoon of salt

  Beat the egg yolks with a rotary beater until very thick (possibly as long as 5 minutes). Gradually beat in the sugar, then the water, lemon, flour, and rind. Beat the egg whites with the rotary beater until frothy, and then add the cream of tartar and salt. Continue beating this mixture until the whites are stiff enough to hold a point. Gently fold them into the egg yolk mixture.
  Bake in a dry, un-greased, deep tube pan in a 325-degree oven for 60 minutes or until the cake springs back when touched. invert the pan immediately and allow to cool.
  An orange-flavored icing is recommended for this cake.