| • | Combine cake flour, baking powder, and table salt in a large bowl, stir well and keep aside.
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| • | Beat 3 egg yolks in an electrical mixer at high hurry of for about 1 minute.
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| • | Add 3/4 cup sugar, beating constantly for about 5 minutes until the egg yolks are thick.
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| • | Combine vanilla and 1/4 cup water with it, beating at low hurry until well blended.
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| • | Add flour mixture to the egg yolk mixture beating at low hurry until blended, keep aside.
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| • | Beat egg whites in a normal bowl at room temperature at high hurry until foamy.
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| • | Slowly add remain of the sugar, beating until peaks form.
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| • | Stir one fourth of the egg white mixture into the batter and gently fold in the remain of the egg white mixture.
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| • | Pour the batter into an unlubricated 10 inch tube pan.
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| • | Bake at 350 degree F for about 35 minutes until cake springs back when touched lightly in the centre.
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| • | Invert the cooking pan and allow it cool for about 45 minutes.
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| • | Now take aside it from the pan.
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