Preheat oven to 325ºF. Grease and flour a 10-inch tube pan.
In the bowl of an electric mixer, beat together the shortening and sugar until light and fluffy, approximately 5 minutes. Add egg yolks, beat to combine.
Stir baking soda into buttermilk. Combine flour and salt.
Add flour mixture and cream mixture to sugar mixture alternately beginning and ending with flour (⅓ flour mixture, ½ cream mixture, ⅓ flour mixture, ½ cream mixture, ⅓ flour mixture). Beat at slow speed after each addition. Stir in vanilla.
In a separate bowl, beat the egg whites until stiff peaks form. Fold the egg whites not the batter. Pour batter into prepared pan.
Bake for 60 to 70 minutes, or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan and continue cooling on wire rack until completely cool.
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