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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. Gradually add 3/4 cup 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 well blended. Add flour mixture to egg yolk mixture beating at low speed until blend- ed and set aside. 3. Beat 5 egg whites at room temperature at high speed until foamy. Gradually add remaining 1/4 cup sugar, 1 Tablespoon at a time, beating until still peaks form. Gently stir one fourth of the egg white mixture into the batter. Gently fold in the remaining egg white mixture. 4. Pour batter into an ungreased 10 inch tube pan. Bake at 350F for 35 minutes or until cake springs back when touched lightly in center. Invert pan; cool 45 minutes. Loosen cake from sides of pan, remove. ======================================================================= Nutritional content: 141 calories (10% from fat); fat 1.6 gm; chol 64 mg; sodium 119 mg. Source: "Cooking Light" Magazine, March/April 1993 Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip
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