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1
Set an oven rack in the middle position and reposition the remaining rack below it.
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2
Preheat the oven to 325 degrees.
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3
Generously butter a 9-inch removable-bottom tube pan.
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4
Heat cream and salt on low heat only enough to dissolve salt. Flour needs to be sifted BEFORE measuring.
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5
Whip the butter on high speed until creamy; add the vanilla and whip until well-blended.
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6
Gradually add the sugar, then whip the butter and sugar on high speed for several minutes, or until the mixture is airy and turns whitish.
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7
Reduce the speed to slow and add the eggs, one at a time, mixing thoroughly between additions.
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8
Stop the mixer and scrape down the sides after every other egg.
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9
Now stop mixing.
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10
Remove the mixing bowl from the stand (if you are using one) and sift about one-quarter of the flour into the mixture through a strainer or sifter.
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11
Replace the bowl and thoroughly mix the flour into the batter on low speed.
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12
Drizzle in about one third of cream, mixing until thoroughly incorporated.
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13
Continue to alternate, sifting in flour and drizzling in cream, ending with the flour.
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14
When the last of the flour has been added, scrape down the mixture and beat for a few more seconds just to make sure that everything is well-incorporated.
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15
Remove the bowl from the stand and scrape the batter into the prepared tube pan.
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16
Run a knife through the batter to break up any air pockets, and then smooth the top of the batter.
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17
Bake the cake on the middle rack for 1 1/2 hours, turning it from front to back after about one hour for even browning.
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18
The cake should be well-browned, with a golden, crackling top, when fully baked.
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19
Stick a toothpick in the cake, if desired, to test it; the toothpick should come out clean if the cake is fully baked.
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20
Let the cake cool on a rack for 20 minutes, then remove the cake from the pan, running a knife around the edges if it sticks, and let it cool upside down on a cooling rack.
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21
Refrigerate overnight before serving.
