1 lb. butter
2 2/3 c. sugar
8 med. eggs, separated
8 tbsp. coffee cream
1 tsp. vanilla
3 1/2 c. sifted cake flour

Whip egg whites and add 6 level tablespoons of the sugar while beating. Place in refrigerator while rest of cake is being mixed. Cream butter, gradually add the rest of the sugar and whip until light. Add egg yolks 2 at a time, beating after each addition.

Whip until the mixture is as light as possible (about 10 minutes with mixer at low speed). Add cream and vanilla, and add flour slowly. Then with mixer at low speed add the egg whites and mix only long enough to mix well. Pour into a greased and floured tube cake pan and bake at 275 degrees for 1 1/4 hours or until tests done.