I made this cake two years ago from a recipe printed in the Star Ledger here in NJ. Lost the thing and only came across it a week or so ago. Just made it again and remember one very important fact that no one has mentioned about it. This makes a huge amount of batter, much more than what can fit in a 10 inch tube pain - if it is made correctly and you don't deflate the egg whites when folding in the yolk mixture. Leave about an inch to an inch in a half from the top of the pan when filling and you will find you have more than enough for a loaf pan or an 8 inch layer. Incredibly delicious cake!