Beat the egg whites until they stand in soft peaks, beating in ¼ cup of the sugar a little at a time. Without washing the beater, beat the yolks in another bowl with the water or fruit juice and the rest of the sugar until they are a creamy lemon color. Add the remaining ingredients to the second mixture, then fold in the egg whites. Bake in a tube pan in an oven preheated to 350 degrees F for 50-60 minutes, or until the cake springs back when pressed lightly with a finger. Invert on a wire cake rack until cool. Loosen with a spatula and unmold.