Butter Pound Cake

8 eggs, separated
6 Tb sugar
1lb butter
2 3/4 c. sugar
3 1/2c. flour
1/2 c. light cream
1 Tb vanilla


Separate eggs and beat egg whites stiff with sugar. Place in refrigerator. Cream butter & sugar, add egg yolks. Alternate flour and cream. Add vanilla. Fold in stiffly beaten egg whites. Bake in large tube pan in 325-degree oven for 1 1/2 hours. Ice with any glazed icing. Put on while still warm.