Instructions: Let butter and eggs stand at room temperature for 30 minutes. Beat the butter and sugar with an electric mixer on medium to high speed till light and fluffy, about 10 minutes. Add the eggs, one at a time, beating 1 minute after each.

Beat whipping cream till stiff peaks form. Add flour and cream alternately to egg mixture; beat just till combined after each addition. Beat in vanilla.

Pour batter into a greased 10-inch tube pan. Bake in a 300 degree oven for 1 hour 15 minutes. Cool for 10 minutes on a wire rack. Remove cake from pan. Cool thoroughly on wire rack.

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