1 c. soft butter
1/2 c. Crisco
3 c. sugar
6 eggs, separated
3 c. cake flour
1/2 tsp. baking powder
1 (8 oz.) sour cream
1 tsp. vanilla extract
1 tsp. almond extract

Preheat oven to 300 degrees. Cream butter, Crisco and sugar until fluffy. Add egg yolks, one at a time, mix well after each egg.

In another bowl, sift flour and baking powder. Add flour and sour cream alternately into cream mixture. Mix well after each addition.

In small bowl, beat egg whites until stiff. Fold into batter. In large greased and floured angel food cake pan. Bake for 1 hour and 50 minutes.