• Separate the eggs, placing the egg whites into the bowl of a stand mixer or in a bowl using a hand mixer. Sprinkle in the 1/2 tsp of cream of tartar. Beat the egg whites on low to incorporate the cream of tartar. Then beat the egg whites on medium high until soft peaks form. Add the 1/4 cup of sugar in increments of two tablespoons at a time. Beat the whites until they become stiff and glossy like a meringue.
• Remove the whites to another bowl and using the stand mixer bowl add the batter ingredients. Put in the egg yolks, flour, water, sugar, vanilla, oil and baking powder.Beat the mixture on low until mixed. Then beat on medium high until the batter becomes lighter in color, thickens, and looks like thick egg nog.
• Remove the bowl from the stand mixer, if using a stand mixer. Pile on the egg whites and fold them into the batter mixture using a wire whip or a rubber spatula. Make sure all the meringue is incorporated into the batter and no streaks are showing.
• Pour the batter into the tube pan. Place the tube pan into a preheated 325 degree oven and bake the cake for 38 minutes or until a finger pressed into the top springs back. Try not to overbake this cake so it will remain moist.
• When the cake is done, remove the pan from the oven and place it on top of a metal funnel which is on top of a cake rack. Let it cool. If you do not have a funnel, place the cake pan over a bottle. Let the cake cool completely.
• To remove the cake from the pan, run a thin serrated knife all around the sides and the center tube of the pan. With a small icing spatula you can also run it under the cake to loosen it from underneath. Do this carefully so as not to tear the cake. The cake is very spongy and it lets you do this. Place a dinner plate over the top of the pan, turn the pan upside down and shake it. The cake will fall out onto the plate. You can now slice it carefully into two layers lengthwise, using a large serrated bread knife.
• Make the fresh fruit filling and cover the bottom layer with the mixture. Cover the mixture with the top layer and then cover the top layer with whatever safe topping you wish. Place five fresh strawberries on top of the chosen frosting or decorate however you wish. Voila! You have a quick and simple dessert that serves ten or more .

Strawberry FIlling:

• 1 quart of fresh strawberries or other fruit sliced and sugared with 1 or 2 tbsp of sugar. Mash up with a potato masher. Add several dollops of whipped cream or jam and combine with a wooden spoon. Place on lower layer of cake using an icing spatula or kitchen knife.