Popular in the '90's as a base for many combinations of fruit and whipped cream or ice cream.

Separate the eggs and beat the yolks until very thick, add 1/2 cup of the sugar, and beat until very light. Slowly add the water or milk and flavoring and beat in well. Sift the flour with the salt and baking powder and fold in. Beat the egg whites until foamy, and slowly beat in the remaining sugar (1 cup). Beat until soft peaks are formed. Fold into egg yolk mixture just until well combined. Turn into an ungreased 10-inch tube pan. Bake in a preheated 325°F oven about 1 hour. When the cake springs back from light pressure with a fingertip, and has pulled from the sides of the pan, it is done. Invert the pan to cool the cake (see angel cake recipe). When cool, loosen from the pan with a fork and ice or leave plain.