8 eggs, separated
2 2/3 c. sugar
1 lb. butter (no substitute)
3 1/2 c. sifted flour
1/2 coffee cream
1 tsp. vanilla
1 tsp. lemon

Separate eggs. Measure 6 tablespoons sugar and set aside (take from the 2 2/3 cups). Refrigerate egg whites.

In large bowl cream butter, sugar and add well beaten egg yolks. Sift flour 3 times. Add alternately with cream and flavoring. Beat egg whites until stiff. Add 6 tablespoons sugar and continue beating. Fold into batter. Bake in tube pan at 300 degrees for 1 3/4 hours.