Pour water gradually into egg yolks and beat well. Slowly add sugar and mix thoroughly. Blend in vanilla. Sift flour, baking powder, and salt together three times, and fold into batter.
Whip egg whites until foamy with a wire whisk. Sprinkle cream of tartar over them and continue to beat until stiff, but do not dry. Fold gently into egg yolk mixture. Pour into a large ungreased tube pan. Bake at 300F for 15 minutes, increase heat to 350F, and continue to cook for 45 minutes more. Remove from oven and invert cake until cool. Frost with the following:
Wine Pairing(s)
Quinta do Noval Fine Ruby Porto
Osborne 20-Yr Porto
Fonseca 'Quinta do Panascal' Vintage Port
Smith Woodhouse 'Lodge Reserve' Porto
Chateau Suduiraut Sauternes
Graham 'Malvedos' Vintage Port
Selvapiana Vin Santo del Chianti Rufina
Churchill's Late Bottled Vintage Porto
Fonseca Vintage Port
Quinta do Noval Fine Ruby Porto
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