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1
Grease and flour a tube or bundt pan. Set aside.
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2
Separate the eggs; the yolks go in a small bowl. The whites go into a medium bowl. Set both aside.
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3
Using a stand mixer, cream the butter, shortening, and sugar until light and fluffy.
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4
Add the egg yolks to the creamed mixture and beat until incorporated.
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5
Pour the vanilla into the milk.
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6
Pour 1/3 cup of the milk mixture into the butter, sugar, and egg mixture along with 1 cup of flour. Beat only until incorporated-do not overmix. Repeat the milk and flour additions twice more until all is used and beaten until just incorporated.
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7
Beat egg whites until stiff but not dry, and fold gently into the cake mixture.
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8
Pour the mixture into the greased and floured tube pan and place the pan into the cold oven.
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9
Turn the oven on to 300u00b0 F. Bake the cake for 45 minutes.
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10
Raise the temperature to 325u00b0 F and bake another 45 minutes.
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11
Remove from the oven and place the pan on a cooling rack for 20 minutes. Then, run a knife around the edge and invert the cake onto the rack and then back onto a plate.
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12
Serve right then, or toasted in the morning for breakfast, or with macerated fruit and ice cream for dessert.
