This cake from our November/December 1993 issue is still one of our most requested recipes. It is a lightened version of a recipe handed down to Cooking Light Associate Editor Polly Linthicum from her grandmother. We cut the fat content in half and the cholesterol even more drastically, but the cake remains tender, moist, and buttery tasting.
3 cups sugar
3/4 cup stick margarine, softened
1 1/3 cups egg substitute
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
How to Make It
Preheat oven to 325°.
Beat sugar and margarine at medium speed of a mixer until well-blended (about 5 minutes). Gradually add egg substitute, 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 a 10-inch tube pan coated with cooking spray. Bake at 325° 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.
Note: Eight egg whites can be used in place of egg substitute, if desired. Add one at a time to sugar mixture.
I thought the look and flavor of the cake was good, however the texture was dry and the outside of the cake was hard. I should have reduced the time in the oven. I didn't have any cake flour so I went online a found a substitution of 2 tbsp of cornstarch per one cup of flour. I also didn't have egg subsititute so I used a combination of egg whites and whole eggs. Maybe these substitutions were the problem? Will try again using called for ingredients and cutting down the baking time.
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