1. Separate eggs. Place whites in large mixer bowl. Place yolks in small mixer bowl.
2. Beat egg whites until foamy.
3. Gradually add 1/2 cup sugar, beating until sugar is dissolved and mixture holds stiff peaks.
4. Beat egg yolks with vanilla until thick and light.
5. Heat milk and butter until butter is melted. Do not boil. Gradually beat hot mixture into egg yolks.
6. Mix flour, 1 cup sugar and baking powder together. Slowly add flour mixture to egg yolk mixture, beating on low speed until blended.
7. Fold egg yolk mixture into egg white mixture.
8. Pour batter into ungreased 9 inch tube pan.
9. Bake at 325 degrees for 55-60 minutes, or until top springs back.
10. Invert pan. Cool completely.
11. Serve with cherry or raspberry dessert topping, if desired.
Tips: Test to see if sugar has dissolved in egg whites by rubbing a small amount of mixture between your fingers. If it is smooth, the sugar has dissolved.
