Combine cake flour, baking powder, and salt; stir well, and set aside. Beat 3 egg yolks in a large mixing bowl at high speed of an electric mixer for 1 minute. Gradually add 3/4 cup sugar, beating constantly until egg yolks are thick and pale (about 5 minutes). Add vanilla and 1/4 cup water, beating at low speed until blended. Add flour mixture to egg yolk mixture, beating at low speed until blended; set aside. Beat 5 egg whites (at room temperature) at high speed of an electric mixer until foamy. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into batter. Gently fold in remaining egg white mixture. Pour batter into an ungreased 10-inch tube pan. Bake at 350° for 35 minutes or until cake springs back when touched lightly in center. Invert pan; cool 45 minutes. Loosen cake from sides of pan, using a narrow metal spatula; remove cake from pan. Yield: 10 servings (serving size: 1 slice). Calories 141 (10% from fat), protein 3.4g, Fat 1.6g (Sat 0.5g, Mono 0 6g poly 0.2g), Carb 28g, fiber 0g, chol 64mg, iron 0.9mg, Sodium 119mg, calcium 28mg dess 099