Wholesome Folsom Pound Cake
Instructions:
- 4 1/2 cups cake and pastry flour
- 3 cups sugar
- 8 egg whites
- 1 1/2 cups low–fat sour cream
- 1 tsp. baking soda
- 1/4 tsp. salt
- 2 tsp. vanilla extract
- Cream sugar and margarine until smooth.
- Gradually add egg whites. Beat well.
- Combine sour cream and baking soda. Stir well and set aside.
- Combine flour and salt.
- Add to creamed sugar mixture alternating with sour cream mixture. Stir in vanilla.
- Spoon into 10–inch non–stick baking pan.
- Bake at 325F for 1 1/2 hours or until wooden toothpick comes out clean when inserted into center.
- Cool in pan before removing.
- For variations: instead of vanilla (or in addition to it) add 1 tsp grated lemon rind; 1 tsp almond extract; 1 tsp rum flavoring.