In a large bowl, combine the ingredients for the egg yolk batter.
In the bowl of an electric mixer, beat the egg whites until frothy. Add the cream of tartar and beat until soft peaks. Then start to gradually add the sugar until stiff peaks.
Fold the egg whites, a third at a time, into the egg yolk batter. Pour into an UN-GREASED tube pan. Level out with a spatula and drop the pan an inch from your counter to knock out big air bubbles.
Bake at 350 degrees F for 55 minutes or until golden brown and when you shake the pan, nothing should wobble.
Invert the pan right when you take it out of the oven. Allow to cool completely before taking the cake out of the pan. Remember you did not grease the pan so you will need to run a spatula or knife around the pan and tube to loosen the cake.