Pound Cake

Beat egg whites until very foamy, add half the sugar and beat until stiff but not dry. Cream butter and remaining sugar, beat in egg yolks, and stir in flour. Fold in eggwhites and pour into buttered and floured pan. Bake at 350F until toothpick comes out clean. Makes one large tube pan, 2 loaves, or numerous cupcakes. Baked in individual brioche pans and cut in quarters they also make lovely heart-shaped dippers for chocolate fondue. Good with fruit or chocolate, but don't try to frost, somehow the flavor clashes with the standard frostings.