1 lb. butter (2 c.)
1 lb. sifted cake flour (4 c.)
10 eggs, separated
1 lb. sugar (2 c.)
1 tsp. vanilla

Cream butter. Work in flour until mixture is mealy. Beat egg yolks, sugar and vanilla until thick and fluffy. Add first mixture gradually, beating thoroughly. Fold in stiffly beaten egg whites. Beat vigorously 5 minutes. Bake in 2 loaf pans lined with waxed paper, in a moderately slow oven (325 degrees) 1 1/4 hours.

Makes 2 loaves (8 x 4 inches).