Recipe: McCall's Best Poundcake (1963)

MCCALL'S BEST POUNDCAKE

1 1/4 cups egg whites (9 egg whites)
3 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
9 egg yolks
2 cups soft butter or margarine
2 teaspoons vanilla or almond extract

1. In large bowl of electric mixer, let egg whites warm to room temperature - about 1 hour.

2. Meanwhile, preheat oven to 350 degrees F. Grease well and flour a 10-inch tube pan, or two 9-by-5-by-3-inch loaf pans.

3. Sift flour with baking powder and salt; set aside.

4. At high speed of electric mixer, beat egg whites until foamy. Gradually beat in 1 cup sugar, 1/4 cup at a time, beating after each addition. Continue beating until soft peaks form when beater is slowly raised. Gently transfer egg whites to medium bowl.

5. In same bowl of electric mixer, at high speed, beat egg yolks with remaining sugar, butter, and vanilla until light and fluffy - about 5 minutes.

6. At low speed, beat in flour mixture just until smooth and well combined.

7. At low speed, gradually beat in egg whites just until blended, scraping side of bowl and guiding batter into beaters with rubber scraper.

8. Turn batter into prepared pan; bake tube 65 to 70 minutes; bake loaf 60 to 65 minutes; or until cake tester inserted in center comes out clean.

9. Cool in pan on wire rack 15 minutes. Remove from pan; cool thoroughly on wire rack.

10. Serve plain, or frost as desired. To serve, cut into thin slices.

Source: McCall's Cookbook, 1963