Jewish Pound Cake - cooking recipe

Ingredients

1 c. butter
2 c. sugar
1 c. sour cream
4 egg yolks
3 c. cake flour
1/2 tsp. salt
2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. vanilla
4 stiffly beaten egg whites

Preparation

In a large bowl cream butter and sugar; add beaten egg yolks and sour cream.
Mix.
Sift all dry ingredients separately 3 times and add to mixture.
Mix thoroughly.
Add vanilla; mix.
Make sure egg whites are stiff.
Fold carefully into mixture.
Grease chiffon pan and lightly flour.
If desired, chop 1/2 cup pecans and layer bottom before adding mixture.
Bake at 350\u00b0 for 1 hour. Remove from pan immediately.
Cool.