Yield
24 servings (serving size: 1 slice)
Randy Mayor; Lydia DeGaris-Pursell

How to Make It

Step 1

Preheat oven to 325°.

Step 2

Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Gradually add egg substitute, beating well.

Step 3

Combine sour cream and baking soda. Stir well, and set aside. Lightly spoon cake flour into dry measuring cups, and level with a knife. Combine flour and salt. Add flour mixture and sour cream mixture alternately to sugar mixture, beginning and ending with flour mixture. Stir in vanilla.

Step 4

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 on wire rack; remove from pan. Cool completely on wire rack. Garnish with blackberries and mint, if desired.

Step 5

Note: Eight egg whites can be used in place of egg substitute. Add one at a time to sugar mixture.

Step 6

VARIATIONS

Step 7

Lemon: Add 1 teaspoon grated lemon rind.

Step 8

Coconut: Decrease vanilla to 1 teaspoon; add 1 teaspoon coconut extract.

Step 9

Almond: Decrease vanilla to 1 teaspoon; add 1 teaspoon almond extract.

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