| 1 | Combine cake flour, baking powder, and salt, stir well and set aside. |
| 2 | Beat 3 egg yolks in a large mixing bowl at high speed of an electric mixer for 1 minute. |
| 3 | Gradually add ?cup sugar, beating constantly until egg yolks are thick and pale, about 5 minutes. |
| 4 | Add vanilla and ?cup water, beating at low speed until well blended. |
| 5 | Add flour mixture to egg yolk mixture beating at low speed until blend- ed and set aside. |
| 6 | Beat 5 egg whites at room temperature at high speed until foamy. |
| 7 | Gradually add remaining ?cup sugar, 1 tablespoon at a time, beating until still peaks form. |
| 8 | Gently stir one fourth of the egg white mixture into the batter. |
| 9 | Gently fold in the remaining egg white mixture. |
| 10 | Pour batter into an ungreased 10 inch tube pan. |
| 11 | Bake at 350f for 35 minutes or until cake springs back when touched lightly in center. |
| 12 | Invert pan; cool 45 minutes. |
| 13 | Loosen cake from sides of pan, remove. |
| 14 | ======================================================= =============== nutritional content: 141 calories (10% from fat); fat 1.6 gm; chol 64 mg; sodium 119 mg. |
