This recipe was developed exclusively for the Wolf Convection Steam Oven.
In large mixing bowl with flat beater on low speed, place egg yolks and sugar. Beat at medium speed for 2 minutes or until thick. Add water, lemon extract and zest. Beat until combined for 1 minute. Add flour and beat on low speed until combined. Set aside.
In another large clean mixing bowl, pour egg whites. With wire whisk, whip at high speed for about 30 seconds until frothy, but not stiff. Add cream of tartar and salt. Continue to whip whites to stiff peaks, but not dry.
Gently fold egg whites into egg yolk batter. Pour into ungreased 9-inch tube pan. Place oven rack on rack position 1. Close oven door. Set oven to Recipes #R13. Push OK. After the oven chimes to indicate preheating is complete, place pan in middle of rack. Push OK. After the oven chimes to indicate baking time is over, remove from oven. Allow cake to cool 10 minutes before removing from pan. With long metal spatula loosen the cake from the sides and bottom of pan. Push cake out of removable bottom and carefully loosen the cake from the bottom. Frost cake or serve with fresh fruit.