1/2 c. butter, softened
1/2 c. shortening
3 c. sugar
6 eggs, separated
3 c. sifted cake flour
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 c. commercial sour cream

Cream butter and shortening; gradually add sugar, beating well. Add egg yolks, one at a time, beating after each. Combine flour baking powder, soda and salt; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. beat egg whites until stiff; gently fold into batter. Pour batter into a greased and floured 10 inch tube pan. Bake at 325 degrees for 1 1/2 hours or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes; remove from pan and cool completely. Yield: one 10 inch cake.