This is a “vintage” recipe, handed down from my great grandmother who used to bake this cake in a wood burning stove. I cannot even imagine attempting such a feat!
3 cups all-purpose white flour (sift 3x)
¼ teaspoon baking soda
1 cup butter (at room temperature)
6 eggs (at room temperature, separate yolks and whites, reserve both)
3 cups white grandulated sugar
2 cups sour cream (DO NOT USE “LITE” or “FAT FREE” SOUR CREAM)
Preheat oven to 350-degrees F. Grease and flour a bundt pan. Set aside.
Stir the baking soda into the flour. Set aside.
Cream butter and sugar.
Add egg yolks, one at a time, mixing after each addition.
Alternately add a little flour and a little sour cream to the butter/sugar/egg mixture, mixing after each addition. Be careful not to over-mix.
In a separate bowl, beat eggs whites until stiff. Fold into batter gently.
Pour batter into the prepared bundt pan and spread the batter around evenly. Bake about 1 hour-1 hour and 15 minutes until the cake is golden brown and a toothpick inserted near center comes out clean. Let cool in pan for 30 minutes, then turn out onto a cake plate.