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Eight-Egg Sponge Cake

1 pound of fine granulated sugar-2 rounded cups. 8 eggs. 6 tablespoonfuls of water--small 1/2 cup. 12 ounces of flour--3 rounded cups. Separate the eggs, the white into a bowl, the yolks into the mixing pan. Put the water and sugar in with the yolks and beat them ten minutes, until they are a thick light batter. Have the flour ready. Whip the whites to a very firm froth, then mix the flour with the yolk mixture and stir the whites in last. Bake in molds either large or small Good for large and small sponge cakes and lady fingers.