63 Egg Cake!

Success! Although I should add for the sake of full disclosure that my mother did most of the work, and I was just her little sous chef.
63 Egg Cake has a long history. The recipe was invented in 1857 by a girl at the local Episcopal Church. It won the Mississippi State Fair, and they've been making it for weddings and festivals ever since. The chapel has its own committee dedicated to the care and creation of the cake. It is the main event at their yearly festival, and if you don't get there by eleven a.m., you don't get any.
They call it 63 Egg Cake because the big version they use for weddings has 63 egg whites in it. The home version, however, only has eleven.
We thought the lack of egg yolks would make it less fattening, but there are 4 sticks and 4 Tb. of butter in it. If you ate four pieces of cake, you'd be eating a whole stick of butter. So, now I kind of get why they only make it once a year.
My mom, the expert baker that she is, was completely out of her element while making it. I was beating the egg whites while she creamed the butter with the flour, and she just kept shaking her head.
"I have never made a cake like this before," she said.
"Well, maybe that's why you haven't won the state fair," I said.
She cut her eyes at me. "If this doesn't work, we're making it my way next time."
When all was said and done, though, it was just like the cake we wait for all year. We were worried that it wouldn't taste the same unfrozen (the cake they sell at the church is just out of the fridge), but I dare say that it tasted even better. We definitely won't be making it every day, a) because it's so fattening, and b) because it took about four hours to make. This is Special Event cake only.

The Final Product

Things I Learned:
1) When separating eggs, break the newest egg into a bowl separate from the other eggs. This
way, if you some egg yolk slips in, you only have to throw away one egg instead of everything
you've done up to that point.
2) Always follow the recipe, even if you think it's crazy.