3 egg whites
1/2 c. cold water
1 tsp. vanilla
3 tsp. baking powder
1 c. whipping cream, whipped
2 c. cake flour
1 1/2 c. sugar
Pinch of salt

Carefully fold whipped cream into stiffly beaten egg whites. Gradually fold in cold water and flavoring. Sift flour, measure and sift with sugar, baking powder and salt. Carefully fold into cream mixture, pour into cake pans lined with wax paper. Bake in moderate oven at 325 degrees for 30 or 35 minutes. Great with or without icing.