Preheat oven to 325F.
Place egg whites in a large bowl and let stand at room temperature 30 minutes.
Place oven rack in the middle position. Grease a bundt pan or 10 inch tube pan with a little melted butter or baking spray.
In a large bowl, combine dry ingredients: flour, sugar, baking powder and salt.
In another bowl, using an electric mixer fitted with the wire attachment, whisk the egg yolks, water, oil and rosewater until combined.
Add to dry ingredients and beat until well blended.
Add cream of tartar and egg whites to a clean bowl and with clean beaters, beat on medium speed until stiff peaks form. Using a spatula, carefully and slowly fold half of the whites into batter, then fold in remaining whites.
Gently spoon into the greased pan. Cut through batter with a knife to remove air pockets. Bake 50-55 minutes or until cake springs back when lightly touched or a wood tester comes out clean, with just a few crumbs attached.
Cool completely, about 1 hour, before adding the glaze.
Remove cake to a serving plate that has some high edges to avoid spilling the strawberry syrup.