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| Have all ingredients about 70°F (21°C). Preheat oven to 325°F (165°C). |
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| Sift twice: | |
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| Beat 5 egg yolks in a large bowl until pale. Gradually add and beat: | |
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| Fold in and beat: | |
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| Add the dry ingredients all at once and beat until smooth: | |
| In a separate bowl, beat until foamy but not dry: | |
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Fold the egg whites into the flour mixture with spatula, not with an electric beater. Fold in gently until the color is uniform. |
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Pour it into an ungreased tube pan. Smooth the top and bake at 325°F (165°C) for 1 hour and 10 minutes. Reverse the cake pan to cool the cake. |
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| Wait until cooled to take it out of the pan. | |
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