Why Does the Top Crust Separate from my Pound Cake?

Wanda asks: I have used a pound cake recipe, handed down from my grandmother, for years without any problems.  Lately the crust has separated and crumbled from the rest of the cake.  I use 6 egg whites that are whipped to soft peaks, then folded into the cake batter.  I initially thought that I was not completely folding in the whites and that was the cause.  But I folded them in more without any difference in the results.  The only other ingredients are sifted flour, sugar, egg yolks, baking soda and sour cream.  Please help and tell me what I could be doing wrong.

Baking S.O.S. says: It is always frustrating when a trusted recipe starts having problems when it was never a problem before.  It becomes a complete mystery to try to figure out what changed!

I noticed in your ingredient list that you did not mention butter.  Typically, why does my pound cake crack on top is supposed to call for a pound of flour, a pound of sugar, a pound of eggs, and a pound of butter–hence the name “pound cake.”