Ingredients
- 1 cup sifted cake flour
- 1 tsp baking powder
- 3 eggs, separated
- 1 cup sugar, divided
- 2 tsps vanilla extract
- ¼ cup water
- 2 egg whites
Preparation
Step 1
Combine cake flour, baking powder, and salt; stir well and set aside. Beat 3 egg yolks in a large mixing bowl at high speed of an electric mixer for 1 minute. Gradually add ¾ cup sugar, beating constantly until egg yolks are thick and pale (about 5 minutes). Add vanilla and ¼ cup water, beating at low speed until blended. Add flour mixture to egg yolk mixture, beating at low speed until blended. Set aside.
Beat 5 egg whites (at room temperature) at high speed of an electric mixer until foamy. Gradually add remaining ¼ cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold in remaining egg white mixture.
Pour batter into an ungreased 10-inch tube pan. Bake at 350 degrees 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.