Pound Cake

Separate eggs.

Whip whites and add 6 tablespoons sugar (from the 2 2/3 cups) while beating.

Place in refrigerator while mixing rest of cake.

Cream butter, adding gradually remainder of sugar and whipping until light.

Add egg yolks, about two at a time, beating well after each addition.

Add flour and cream alternately. Using low speed of mixer, whip until mixture is as light as possible.

Add vanilla. fold in or whip in the egg whites with mixer till at low speed, only long enough to mix well.

Pour batter into prepared 10-inch or 4-inch tube pan.

(Spray with Baker's Joy or grease and flour.)

Bake as you would an angel food cake, about 1 hour and 25 minutes at 300°.

This cake is of wonderful texture and can be sliced "as thin as a dime."

It's worth giving a party just to bake it!