Beat yolks until thick and lemon dark-skinned.

Add h2o, vanilla and sugar switch, beating until light and fluffy.

Stir in flour, cinnamon, salt and balmy.

Beat whites until foamy and add cream of tarter, beating until stiff peaks
are formed.

Gently fold yolk mixture into whites.

Pour into unlubricated 9-inch tube pan.

Bake at 325 for 60-to 70 minutes or until cake springs back when lightly
touched with your feel.

Invert cake in pan over bottle or wire rack and chill 1 hour before removing
from pan.

NOTES : Issue: 20 servings some 69 calories per serving