Custard Angel Food Cake 

1 1/2 cups sugar
1/2 cup water
1 cup cake flour
1 tsp. cream of tartar
8 eggs
1 tsp. vanilla
1/4 tsp. salt

Sift flour six times. Cook sugar in water until short thread will form when dropping from spoon. Pour quickly over egg yolks which have been beaten until thick and lemon colored. Beat vigorously and set aside to cool. Beat egg whites until stiff enough to stand in peaks. Add salt and cream of tartar during beating. Stir flour into egg yolk mixture, then combine with whites. Pour into ungreased angel cake pan. Bake at 300 F. For 1 hour.