1 c. butter, softened
1 1/2 c. sugar
2 tsp. vanilla
5 eggs, separated
2 c. self-rising flour

If regular flour is used, add 3 teaspoons baking powder and 1/4 teaspoon salt.

Beat egg whites until stiff, but not dry; set aside. Cream butter, add sugar and mix well. Add egg yolks, one at a time, and mix after each addition. Add vanilla. Add flour, a small amount at a time, mixing after each addition.

Fold in egg whites and put into well-greased loaf pan or Bundt pan. Bake 1 hour at 325 to 350 degrees.

SUGAR AND CREAM ICING:

Use about 1 1/2 cups sifted confectioners' sugar. Add 1/4 teaspoon vanilla. Add cream, about 1 tablespoon at a time; mix after each addition until icing is fairly firm, but soft enough to slightly and decoratively drizzle down side of cake when spread across the top.