1 1/2 c. cake flour
1/4 tsp. salt
1/2 tsp. baking powder
5 eggs, separated
1/2 c. cold water
1 1/2 c. sugar
3/4 tsp. cream of tartar
1 tsp. vanilla

Sift together flour, salt and baking powder. Set aside. Beat egg yolks until thick and lemon coloring. Add water and beat until light and fluffy. Gradually beat in sugar. Fold in dry ingredients a little at a time. Beat egg whites with cream of tartar until stiff, but not dry. Fold into egg yolk batter. Add vanilla.

Bake in 10-inch ungreased tube pan in slow oven at 325°F for 1 hour.