Basic Sponge Cake

1 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
3 eggs, separated
1 cup sugar, divided
2 teaspoons vanilla extract
1/4 cup water
2 egg whites

Combine cake flour, baking powder, and salt; stir well, and set aside. Beat 3 egg yolks in a large bowl at high sped 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 blended. Add flour mixture to yolk mixture, beating at low speed until blended; set aside.

Beat 5 egg whites (at room temperature) at high speed of an electric mixer until foamy. Gradually add remaining 1/4 cup of sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg mixture into batter. Gently fold in remaining egg white mixture.

Pour into an un-greased 10-inch tube pan. Bake at 350ºF or until cake springs back when touched lightly in the center. Invert pan; cool 45 minutes. Loosed cake from sides of pan, using a narrow metal spatula; remove cake from pan.