1 1/2 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
3 c. sugar
6 eggs, separated
3 c. cake flour
1 tsp. vanilla extract

Cream butter and cream cheese; add sugar and beat until light and fluffy. Add egg yolks one at a time, beating well after each addition. Add flour gradually and with lowest speed of mixer, beat until well blended. Stir in vanilla.

In separate bowl, beat egg whites until stiff. Fold into cream cheese batter. Spoon into greased and floured 10 inch tube pan. Bake at 325 degrees for 1-1 1/2 hours until toothpick inserted in center comes clean and cake pulls away from sides of pan. Cool in pan 10 minutes before turning on wire rack. Cool completely before slicing.