2 sticks unsalted butter, softened
3 cups sugar
5 eggs, separated
3 cups all-purpose flour
⅓ teaspoon baking soda
1 cup buttermilk
For garnish: confectioners’ sugar
Preheat oven to 325 degrees. With mixer, cream butter and sugar until light and fluffy. Stir in egg yolks, one at a time, beating after each. In a bowl, sift flour and baking soda together. Add flour mixture alternately with buttermilk to creamed mixture. In a separate bowl, beat egg whites until stiff peaks form. Fold beaten egg whites into batter. Pour into greased and floured 10-inch tube pan or 10- to 12-cup Bundt pan, and bake for 1 hour and 15 minutes or until tester comes out clean. Cool for 10 minutes in pan on a wire rack before turning out to cool completely. Sift confectioners’ sugar over top. Yield: 10-12 servings
