1. Cream Crisco and 1 cup sugar until light.
2. Add vanilla and egg yolks, one at a time, beating well after each.
3. Sift together dry ingredients (except remaining sugar); add to creamed mixture alternately with cold water, beating after each addition, set aside.
4. Beat egg whites 'till soft peaks form; gradually add remaining 3/4 cup sugar, beating until stiff peaks form. Fold into batter; blend well.
5. Bake in two greased-and-floured pans at 350 degrees for 35 to 40mins.