1/2 lb. butter (2 sticks real butter)
3 c. sugar, divided
6 eggs, separated
1 tsp. vanilla
1 c. whipping cream (don't whip it)
3 c. cake flour

Have all ingredients at room temperature. Grease and flour a deep 10" tube pan. Cream butter well; add 2 cups sugar and cream until light and fluffy. Add beaten egg yolks and mix well.

Sift cake flour 3 times and then measure. Alternate adding cake flour and whipping cream, starting and ending with flour. Beat well after each addition. Add vanilla well. Beat egg whites with rotary beater until soft peaks form. Gradually add remaining 1 cup sugar to egg whites to make stiff meringue. Fold egg white mixture into batter. Pour batter into greased and floured tube pan. Put pan in a cold oven and set temperature at 325 degrees.

Bake 1 1/2 hours or until cake is golden brown and tests done. Let cake stand in a pan for 15 minutes. Loosen sides with a knife and invert pan over cake rack. Allow to cool before slicing.