Heat oven to
325F (160C). Have an ungreased 10-inch (25-cm) tube pan ready. Beat egg
yolks in a small bowl with electric mixer until very thick and fluffy,
about 5 minutes at high speed. Add sugar gradually, beating well after
each addition. Turn mixer speed to low and beat in water, vanilla and
almond extract. Sift flour, baking powder and salt together onto waxed
paper and add to egg yolk mixture. Beat on low speed until smooth,
scraping down the sides of the bowl often.
Wash beaters very carefully to be sure all
egg yolk mixture is removed. Beat egg whites and cream of tartar in large
mixer bowl until stiff. Add about 1/2 of the egg white mixture to the egg
yolk mixture and fold together with a rubber scraper. Turn the blended
mixture into the bowl containing the remaining egg white mixture and fold
the two mixtures together gently but quickly. Pour batter into tube pan.
Bake 60-65 minutes or until top springs back when touched lightly. Invert
immediately on a funnel or the neck of a bottle and let hang upside down
until cool. Turn out on cake plate, leaving top side down if you are icing
the cake or turning top side up if you are serving it plain.
