Pound Cake
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Instructions
Beat egg whites until soft peak form, gradually adding 6 tablespoons of the sugar, then beating until stiff. Put in refrigerator. In your largest mixer bowl, cream butter, adding the remaining sugar. Beat egg yolks well, add. Sift flour 3 times, measure. Now add flour and cream alternately to our sugar mixture, beating until very light. (At least 8 to 10 minutes longer.) Add vanilla. Fold egg whites in by hand, using an over-and-under method. This makes a tremendous size cake. Lightly grease a 10-inch cake tube pan. Bake in a 300F oven for about 1 hour and 45 minutes, or until the cake is delicately browned and tests done when pierced with a toothpick. You can pour over a sugar glaze if you want.
