Eggsplosive Pound Cake


  • 6 eggs, separated
  • 2 2/3 cups sugar
  • 1 pound butter
  • 1 tablespoon vanilla
  • 3 1/2 cups sifted cake flour
  • 8 tablespoons half and half


  1. In a large mixing bowl, beat egg whites adding six level tablespoons of sugar. Beat at high speed until foamy then place in refrigerator until cake is mixed.

  2. Cream butter and remaining sugar at medium speed until light and fluffy. Add egg yolks two at a time, beating well after each addition. Blend in vanilla.

  3. Add flour and half and half alternately beating at low speed until thoroughly combined. Fold in egg white mixture by hand, just enough to mix.

  4. Pour into a greased 10 x 4 inch tube pan. Bake in preheated 250 degree oven for approximately 15 minutes.

  5. Increase temperature to 300 degrees and continue baking another hour and 15 minutes or until cake tester inserted near center comes out clean. Cool in pan completely before turning out.