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Vanilla Sour Cream Pound Cake
in Diana's Recipe Book
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This pound cake is a bit lighter than your usual pound cake. It uses only egg whites and not the yolks. A little less cholestrol for those of you that are watching your fat intake.
3 cups granulated sugar
3/4 cup (1 1/2 sticks/6 oz/170g) unsalted butter, softened
8 egg whites
1 1/2 cups regular or light sour cream
1 teaspoon baking soda
4 1/2 cups sifted cake flour
1/4 teaspoon salt
2 teaspoons vanilla extract
Preheat oven to 325°F (160°C). Coat a 10-inch tube pan with cooking spray.
Beat sugar and butter at medium speed of a mixer until well-blended (about 5 minutes). Gradually add egg whites, beating well.
Combine sour cream and baking soda. Stir well; set aside. Combine flour and salt. Add flour mixture to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture. Stir in vanilla.
Pour batter into prepared tube pan. Bake in preheated oven at 325°F (160°C) degrees 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. Let cool completely on a wire rack.
Makes 12-16 servings.
|Date: February 28, 2003|