1 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
3 eggs, separated
1 cup sugar, divided
2 teaspoons vanilla extract
1/4 cup water
2 egg whites

Directions:
Combine first 3 ingredients; stir well and set aside. Beat 3 egg yolks in a large mixing bowl at high speed of an electric mixer 1 minute. Gradually add 3/4 sugar, beating constantly until egg yolks are thick and pale (about 5 minutes). Add vanilla and 1/4 cup water, beating at low speed until blended. Add flour mixture to egg yolk mixture, beating at low speed until blended; set mixture aside.

Beat 5 egg whites at high speed of mixer until foamy. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into batter. Gently fold in remaining egg white mixture.

Pour batter into an ungreased 10 inch tube pan. Bake at 350°F for 35 minutes or until cake springs back when touched lightly in center. Invert pan; cool 45 minutes. Loosen cake from sides of pan, using a narrow metal spatula; remove cake from pan.

Yield: 10 servings (serving size: 1 slice) / fat 1.6g

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