9 egg whites
3 c. sifted all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 c. sugar
9 egg yolks
2 c. soft butter
2 tsp. vanilla or almond extract

1. In large bowl of electric mixer, let egg whites warm to room temperature, about 1 hour.

2. Meanwhile, preheat oven to 350 F. Grease well and flour a 10 inch tube pan, or 2 (9x5x3 inch) loaf pans.

3. Sift flour with baking powder and salt; set aside.

4. At high speed of mixer, beat egg whites until foamy. Gradually beat in 1 cup sugar, 1/4 at a time, beating after each addition. Continue beating until soft peaks form when beater is raised slowly. Gently transfer egg whites to medium bowl.

5. In small bowl of mixer, at high speed, beat yolks with remaining sugar, butter, and vanilla until light and fluffy (about 5 minutes).

6. At low speed, beat in flour mixture just until smooth and well combined.

7. At low speed, gradually beat in egg whites just until blended, scraping side of bowl and guiding batter into beaters with rubber scraper.

8. Turn batter into prepared pan; bake tube 65 to 70 minutes; bake loaf 60 to 65 minutes; or until cake tester inserted in center of the cake comes out clean.

9. Cool in pan on wire rack 15 minutes. Remove from the pan; cool thoroughly on wire rack.

10. Serve plain, or frost as desired. To serve, cut into thin slices.