Recipe - Butter Poundcake

2 Eggs; separated
6 tablespoon Butter; softened
2 teaspoon Vanilla
2 teaspoon Baking powder
4 tablespoon Whipping cream
Three fourths cup Fruit sweet
1 Three fourths cup Sifted cake flour
1 teaspoon Baking soda

Beat the egg yolks well. Add cream, butter, fruit sweet and vanilla and
beat to blend well. Set aside. Sift the flour, baking powder and baking
soda together and set aside in a small bowl. In a medium size bowl, slowly
blend the flour mixture and the liquid mixture in a small amounts at a time
until well mixed. Beat until smooth. In a separate bowl, beat egg whites
until stiff but not dry. Stir a third of the whites into the batter and
then gently fold in the remainder. Spoon into a greased and floured 9” pan.
Bake in a preheated 350 degree oven for 25 to 35 min. or until an inserted
straw or toothpick comes out dry. Cool for about 5 minutes before turning
out onto rack.
Posted to BakeryShoppe Digest V1 #446 by "Doug & Bonnie Worrell"
worrdoug@mcn.net on Dec 11, 1997