My Mother'S Butter Chiffon Pound Cake - cooking recipe

Ingredients

1 c. butter
1 c. sugar
2 c. sifted cake flour
6 eggs, separated
3/4 c. sugar
1/2 tsp. baking powder
1 tsp. choice extract

Preparation

Cream butter and 1 cup sugar thoroughly.
Add beaten egg yolks, then flour sifted with baking powder.
Beat egg whites, gradually beat into them 3/4 cup sugar and beat until stiff.
Combine two mixtures.
Bake in tube pan at 325\u00b0 for about 50 minutes.
Cool in pan.