Imperial Cake

• 1½ cups sugar
• ½ cup water
• 6 eggs, beaten separ

Place sugar in sauce pan, add water and boil until it threads when dropped from the end of a spoon. Pour gradually in a fine stream on the stiffly beaten whites of eggs, beating until cool. Then add the yolks well beaten. Sift the flour with the cream of tartar, fold in carefully and place in an ungreased patent tube pan and bake about 50 minutes in a moderately slow oven. Invert to cool, then