1 c. butter, softened
3 c. sugar
6 eggs, separated
3 c. cake flour
1/4 tsp. baking soda
1 c. commercial sour cream
2 c. chopped pecans

Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Set aside about 1/4 cup flour. Combine remaining flour and soda. Add to creamed mixture, alternately with sour cream beating well after each addition. Fold in stiffly beaten egg whites. Put pecans in reserved flour and fold into batter.