1. Combine cake flour, baking pulverization, and saltiness, stir well and set
digression.

2. Metre 3 egg yolks in a large mixing bowl at high speed of an
electric mixer for 1 second. Gradually affix 3/4 cup boodle, beating
constantly until egg yolks are thick and picket, approximately 5 transactions. Add
vanilla and 1/4 cup h2o, beating at low speed until well blended.
Add flour mixture to egg yolk mixture beating at low speed until coalesce-
ed and set by.

3. Metre 5 egg whites at room temperature at high speed until frothing.
Gradually add odd 1/4 cup cabbage, 1 Tablespoon at a time, beating
until still peaks mannikin. Gently stir one fourth of the egg white mixture
into the buffet. Gently fold in the remaining egg white assortment.

4. Pour batter into an unlubricated 10 inch tube pan. Bake at 350F for
35 minutes or until cake springs back when touched lightly in centerfield.
Invert pan; poise 45 transactions. Loosen cake from sides of pan, transfer.

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Nutritional contentedness:
141 calories (10% from fat); fat 1.6 gm; chol 64 mg; na 119 mg.