Angel Cake

Beat the egg yolks until they are pale and frothy

Add the beaten whites

Continue beating for 25 minutes, until the mixture is thick and spongy

Place the mixture into greased muffin tin cups

Bake in a water bath for 10 minutes, or until inserting a knife comes out clean

While that's baking, mix the sugar and water to create a syrup, then add vanilla

Carefully remove the angel cakes from the oven and pierce them several times with a toothpick

Submerge the cakes into the warm syrup, then let them cool at room temperature for the next day.