Serves: 13
Total Calories: 440

3 cups sifted all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter, cut into pieces
3 cups sugar (2 3/4 cups for cakes to be served with fruit)
6 large eggs, separated
1 cup sour cream
1 1/2 teaspoons vanilla extract or cognac vanilla or 2/3 teaspoon ground mace

Preheat the oven to 325°. Combine the sifted flour with the baking soda and salt, and sift again. Cream the butter and sugar thoroughly with an electric mixer. Add the egg yolks and beat hard until you have a fairly smooth mixture. This will not "ribbon" with just the yolks.

Add the flour mixture in batches, alternating with the sour cream, blending by hand with a rubber spatula or a whisk. Blend in the vanilla or mace.

Beat the egg whites until they hold a stiff peak but are not dry and grainy. Gently fold them into the cake batter. Spoon the batter into a greased and lightly floured heavy 9- or 10-inch tube pan, or two 8x4x3-inch loaf pans, filling the pans not more than three-quarters full. Bake until the cake springs back at once when lightly touched, about 1 hour and 15 or 20 minutes (this will vary with the pans used). A cake tester or skewer inserted into the cake should come out clean. Remove the cake from the oven and allow it to rest 5 minutes. Run a thin knife around the edges of the pan to loosen the cake, and unmold it onto a rack. Turn the cake right-side-up to cool. Store in a tightly closed plastic or tin box.

Nutritional Facts:

Serves: 13
Total Calories: 440
Calories from Fat: 163

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