Grand Champion Sponge Cake

Sift together the flour, 1 cup sugar, baking powder and salt. In a large mixing bowl, beat egg whites until frothy.

Add cream of tartar.

Gradually beat in 1/2 cup sugar, a little at a time; beat until whites form stiff, but not dry, peaks.

In a medium bowl, combine yolks, water, vanilla and sifted dry ingredients. Beat at medium high speed for 4 minutes, or until mixture is light and fluffy.

Fold yolk mixture gently, but thoroughly, into the beaten egg whites.

Turn into an ungreased 10-inch tube pan.

Bake at 350° for about 45 minutes.

Invert pan to cool.