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Ingredients
- 8 eggs
- 1 lb. butter
- 2 2/3 c. sugar
- 3 1/2 c. White Lily flour
- 1 Tbsp. vanilla
- 8 Tbsp. canned cream
Method
- Separate eggs; beat egg whites to a stiff stand.
- Add 6 tablespoons of sugar from the 2 2/3 cups that was measured.
- Beat fast.
- Remove from mixer.
- Put in refrigerator until you get the cake mixed up.
- Cream the remaining sugar and butter.
- Add egg yolks.
- Add part of the flour, beating all the time.
- Add 4 tablespoons of cream.
- Add the remaining flour, beating all the time.
- Add vanilla and then the other 4 tablespoons of cream. Beat good; fold in egg whites.
- Pour in well greased and floured tube pan.
- Cook 2 hours at 300°.
