Separate eggs; the whites in a smaller mixing bowl and the yolks in a large mixing bowl. Add Cream of tartar to whites and beat until very stiff. Set aside.
Add cold water to yolks. Beat for 5 minutes.
Add sugar. Beat for 4 minutes.
Add flour and vanilla. Mix lightly.
Gently fold beaten egg whites into batter. Pour into ungreased angel food cake pan. Can use parchment for the bottom of the pan.
Bake for one hour at 325° F.
Remove from oven and turn pan upside down for 15 minutes to cool slightly, then separate cake from sides of pan with a butter knife and tip out.