Have all ingredients at room temp - 68 to 70 degrees. Preheat the oven to 350. Have ready 1 ungreased 10-inch tube pan.

Sift "A" together 3 times.

In a medium bowl, beat "B" on high speed until thick and pale yellow, about 2 minutes.

Beat in "C".

Gradually add the dry ingredients, beating on low speed just until smooth. Scrape the batter into a large bowl and set aside.

In another large bowl, beat "D" on medium speed until soft peaks form.

Gradually add "E" to whites, beating on high speed.

Beat until the peaks are stiff but not dry. Use a rubber spatula to fold one-quarter of the egg whites into the egg yolk mixture, then fold in the remaining whites. Spoon the batter gently into the pan and spread evenly. Bake until the top springs back into the pan when lightly pressed and a toothpick inserted into the center comes out clean, 50 to 55 minutes. Let cool upside down for at least 1-1/2 hours, setting the tube over a bottleneck or resting the pan on 4 glasses.

To unmold, slide a thin knife around the cake to detach it from the pan, pressing the knife against the pan to avoid tearing the cake. Using the same procedure, detach the cake from the center tube. If the pan has a removable bottom, pull the tube upward, to lift the cake from the pan side. Slide the knife under the cake, to detach it from the bottom. If the pan does not have a removable bottom, invert and tap the pan against the counter to loosen the cake. Allow the cake to drop onto your hand, a rack, or the serving platter. Peel off the wax or parchment paper, if using. Let cool right side up on a rack. Let cool completely before wrapping airtight or frosting.