1 c. butter
3 c. flour (Softasilk flour)
3 c. sugar
6 eggs, separated
1/4 tsp. salt
1 (8 oz.) carton sour cream
1/4 tsp. baking soda
1 tsp. vanilla
1 tsp. almond extract

1. Sift flour, salt and soda twice; set aside.

2. Beat egg whites and 1 cup sugar; set aside.

3. Cream butter and 2 cups sugar; add 6 egg yolks, 1 at a time. Beat well after each addition. Add sifted flour to creamed mix. Alternate with sour cream. Fold in the egg whites. Blend in flavorings. Pour into well greased and floured tube pan. Bake 1 1/2 hours at 325 degrees.

Use Softasilk cake flour. Flour pan with 1 tablespoon flour and 1 tablespoon confectioners' sugar.