My mother made this cake every week when we were children. One variation is that she separated the egg yolk from the egg white. After all the ingredients were mixed (except for the egg whites which were in a separate small mixing bowl) she beat the egg whites until they were stiff and formed peaks, and then folded them into the batter and then poured the mixture into a 10-inch tube pan. She claimed that this caused the cake to rise higher. I remember her cake being a lot taller than my grandmother's cake and less dense, though they both used the same recipe.

This recipe is very much like the one my grandmother taught me to make. But she also had me separate and fold in the egg whites at the end of the process. This made a difference in the way the cake turned out. By adding the eggs without separation, caused the cake to be more dense. Enjoy this recipe.