• 1 cup unsalted butter softened (226g) • 3 cups granulated sugar (600g) • 6 large eggs whites and yolks separated (room temperature preferred) • 2 teaspoons vanilla extract • 3 cups all-purpose flour (375g) • ¼ teaspoon baking soda • ¾ teaspoon table salt • 8 oz sour cream (226g)

Combine butter and sugar in a large bowl (or the bowl of a stand mixer fitted with the paddle attachment) and use electric mixer to beat together until thoroughly creamed.

Add egg yolks, one at a time, beating well after each addition, 

Continue adding egg yolks, one at a time, beating well after each addition until all eggs have been added. 

Then stir in vanilla extract.

Alternate adding flour and sour cream to the sugar mixture, starting and ending with the flour mixture (I do the flour in 4 parts and the sour cream in 3).

Continue to alternate and mix until all ingredients have been combined. 

In yet another bowl (this one medium-sized and completely clean, dry, and grease free), place egg whites and use a clean electric mixer to beat until you have stiff peaks.

Fold egg whiles gently into batter.

Preheat oven to 300F (145C) and thoroughly grease and flour a 12 cup bundt pan or ten inch tube pan.

Pour batter evenly into prepared pan. 

Transfer to 300F (145C) oven and bake for 90 minutes or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs.

Allow cake to cool for  ten minutes then run a knife along edges of bundt pan before flipping cake onto a  cooling rack.

Slice and Enjoy!