Elegant Sour Cream Pound Cake

• 3 c. cake flour
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/8 tsp. salt
• 1/2 c. unsalted butter, slightly softened
• 1/2 c. shortening
• 3 c. sugar
• 6 eggs, separated
• 1 c. sour cream

1. Preheat oven to 325u0b0.
2. Grease and flour a 10-inch tube pan; set aside.
3. Combine cake flour, baking powder, baking soda and salt in a medium mixing bowl.
4. Cream together butter and shortening; gradually add sugar, beating well.
5. Add egg yolks one at a time, beating well after each addition.
6. Add dry mix to the egg mixture alternating with sour cream, beginning and ending with the flour mixture, stirring just until mixed; set aside.
7. Beat egg whites until stiff, gently fold into the batter.
8. Spoon batter into prepared pan.
9. Bake for 1 1/2 hours, or until the center is set. Cool for 10 minutes, then remove from the pan and cool completely on wire rack.

cake flour, baking powder, baking soda, salt, unsalted butter, shortening, sugar, eggs, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=43740 (may not work)