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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 2 |
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A cream cheese pound cake that can be made in a bunt pan. Serve with fresh fruit or whipped creme or use a frosting! Ingredients:
1 1/2 cups all-purpose flour |
1 1/2 cups whole wheat pastry flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
3 large eggs |
1/2 cup fat-free buttermilk |
1/3 cup canola oil |
2 tablespoons light corn syrup |
1 tablespoon vanilla extract |
6 large egg whites |
2 cups sugar, divided |
1/2 cup butter (1 stick, unsalted softened butter ) |
8 ounces neufchatel cheese (see ingredient note in directions) |
Directions:
1. Ingredient Note:For this recipe, be sure to use Neufchatel-type cream cheese that has 1/3 less fat than regular, not light cream cheese, which has less fat.
2. Preheat oven to 325°F Coat a 12-cup Bundt pan with cooking spray and dust with flour.
3. Whisk all-purpose flour, whole-wheat flour, baking powder and salt in a medium bowl. Whisk whole eggs, buttermilk, oil, corn syrup and vanilla in another medium bowl until well blended.
4. Beat egg whites in a large clean bowl with an electric mixer on high speed until light and foamy. Gradually beat in 1/2 cup sugar until stiff glossy peaks form.
5. Beat butter and Neufchatel in a large bowl until creamy. Add the remaining 1 1/2 cups sugar and beat, scraping down the sides of the bowl as needed, until pale and fluffy, about 4 minutes. Alternately add the flour and buttermilk mixtures, beating until just smooth. Fold in about one-third of the egg whites with a rubber spatula until just smooth and no white streaks remain. Fold in the remaining egg whites. Scrape the batter into the prepared pan, spreading evenly.
6. Bake the cake until a wooden skewer inserted into it comes out clean and the top springs back when touched, 1 hour to 1 hour 10 minutes. Cool in the pan on a wire rack for 10 minutes. Loosen the edges with a knife and turn out onto the rack; let cool for at least 1 hour more before slicing.
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