LOCATION: Recipes >> Special Diets >> Pound Cake 01
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Pound Cake 01
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Sour Cream Pound Cake
Yield: 24 servings
3 cups sugar
3/4 cup margarine, softened
1-1/3 cups frozen egg substitute, thawed
1-1/2 cups low-fat sour cream
1 teaspoon baking soda
4-1/2 cups sifted cake flour
1/4 teaspoon salt
2 teaspoons vanilla extract
Vegetable cooking spray
Cream sugar and margarine at medium speed of an electric mixer
until combined. Gradually add egg substitute, beating well. Combine
sour cream and baking soda; stir well, and set aside. Combine flour
and salt; with mixer running at low speed, add to creamed mixture
alternately with sour cream mixture, beginning and ending with
flour mixture. Stir in vanilla. Spoon batter into a 10-inch tube
pan coated with cooking spray. Bake at 325 degrees F for 1 hour
and 35 minutes or until a wooden pick inserted in center comes out
clean. Cool in pan 10 minutes; remove from pan. Cool on a wire
rack.
Note: Eight egg whites can replace egg substitute. Add one at a
time to batter.
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