Preheat the oven to 325 F (162 C). Grease a 10 inch angel cake/tube pan with a light coating of butter, then dust it with flour (rotate the pan to move the flour around, and when the pan is fully coated, dump out the remaining flour). Wrap the bottom of the pan in aluminum foil (to catch any leaked batter).
To a stand mixer bowl, add the butter and sugar. Beat on medium for 5 minutes (or until the butter is light and fluffy). Add the vanilla to the butter about half way through the mixing time. Don't skimp on the whipping time here, the butter needs to be pale and fluffy before moving onto the next step. The light color is an indicator that it has incorporated lots of small air pockets, which is critical for the texture of the cake.
Crack the eggs into a small bowl. When the butter is finished whipping, add one egg at a time and stir until it’s incorporated (about 10 seconds each).
Add in 1 cup of flour and beat until just combined (about 10 seconds), then half of the whipping cream and beat until just combined. Alternate between the two until all of the butter and whipping cream are incorporated.
Spread the batter into the prepared pan.
Place the pan uncovered in the preheated oven. Bake for 1 hour and 25 minutes (or until the top is golden brown and a toothpick inserted in the center comes out clean ).
Remove from the oven and allow it to cool for a minimum of 25 minutes before inverting the cake onto a serving tray to allow it to cool completely. I let my cake cool overnight before removing it from the pan. You’re less likely to get breaks if you wait until the cake is completely cool, because it gives the butter a chance to solidify again.
Allow the cake to cool completely on a serving plate before serving.