Quatre-Quarts Cake

1. Preheat the oven to 350 degrees.
2. Grease a 10-inch Bundt cake pan with butter and put away.
3. Whip the egg whites until stiff, silky peaks are formed.
4. Take a separate bowl, cream together the egg yolks, sugar, butter, and vanilla in it. 

5. Pour in vanilla and flour, and then carefully add the egg whites into the mixture. Ladle the batter into the prepared pan and bake for about 45-50 minutes.
6. Let the quatre-quarts cake cool in the pan for 10 minutes, shake to loosen the grip. Lastly, move the cake to a wire rack for proper cooling.

Trivia

• In French it is called "Quatre-quarts" ("4 fourths"), mirroring the way each of the 4 ingredients are utilized in equal quantity.
• It is trusted that the pound cake is a northern European recipe that goes back to the mid-1700s. A formula for pound cake is in the main American cookbook, American Cookery, which was distributed in 1796.

After some time, the elements for pound cake changed. Eliza Leslie, who composed the 1851 release of Direction for Cookery, utilized 10 eggs, whipped as softly as could be allowed, blended them with a pound of flour, and included the juice of two lemons or three oranges.