1 c. sour cream (commercial)
6 eggs, separated
3 c. sugar
2 sticks butter (no substitute)
3 c. plain flour
1/4 tsp. baking soda
1 tsp. almond extract
1 tsp. vanilla flavor

Cream butter and sugar until very cream, add egg yolks, one at a time, beat well after each addition, sift flour and soda 3 times, add flour and sour cream alternately to butter, sugar and egg mixture. Blend well after each addition, add flour then fold in stiffly beaten egg whites.

Bake in well greased and floured tube pan 1 hour and half (1 1/2) at 300 degrees. If covered, will keep 1 week.