This recipe was in GH Magazine in the 70's. I've used it many times and it always comes out perfectly.
1Place rack in lowest position in oven. Preheat at 350 degrees.
2Separate 6 eggs. Beat whites until soft peaks form, add 1/2 cup of sugar, 2 tbs at a time. Beat till stiff. DON'T SCRAPE BOWL SIDES WHILE BEATING.
3In another bowl, beat 6 yolks and 1 whole egg till thick and lemon colored, add extract and beat in 1/2 cup of sugar, salt and flour.
4Carefully fold yellows into stiff whites. Pour into ungreased 10 inch tube pan and bake 1 hour or until cake tester comes out clean.
5Invert cake in pan to cool for 15 minutes. Let cool 1/2 hour more before cutting.