Sponge Cake in an Angel Ring from Alberta Burrill

6 eggs
1 cup sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
2 Tablespoons cold water
1 tablespoon lemon juice
1 teaspoon vanilla
1 cup cake flour

Beat the eggs with 2/3 of the sugar,
beat in the cream of tartar, salt, water, lemon juice and vanilla till the volume has increased to four times the volume and the batter looks light and glossy. Sift the remaining 1/3 cup of sugar into the flour.
gradually add the flour mixture, beating at least 15 seconds.
bake in a 10 inch angel cake pan at 325 degrees for one hour.
Cool upside down on a rack for an hour.