spinguru
03-26-2008, 11:36 AM
This is the pound cake I made to go with Monica's fruit sauce -- the combo was awesome!
Sour Cream Pound Cake
3 cups sugar
3/4 cup butter, softened
1-1/3 cups egg substitute
1-1/2 cups light sour cream
1 tsp. baking soda
4-1/2 cups sifted cake flour
1/4 tsp. salt
2 tsp. vanilla extract
Preheat oven to 325. Beat sugar and butter at medium speed with electric mixer until well blended (about 5 minutes). Gradually add egg substitute, beating well. Combine sour cream and baking soda in a small bowl; stir well and set aside. Combine flour and salt in another bowl. 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 1 hour and 35 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and cool completely on wire rack.
Note: This cake finished baking in my oven in a little over 1 hour -- because lightened cakes have less fat in them, overbaking can cause a dry result. Be sure to check the cake frequently after about 1 hour of baking time.
Sour Cream Pound Cake
3 cups sugar
3/4 cup butter, softened
1-1/3 cups egg substitute
1-1/2 cups light sour cream
1 tsp. baking soda
4-1/2 cups sifted cake flour
1/4 tsp. salt
2 tsp. vanilla extract
Preheat oven to 325. Beat sugar and butter at medium speed with electric mixer until well blended (about 5 minutes). Gradually add egg substitute, beating well. Combine sour cream and baking soda in a small bowl; stir well and set aside. Combine flour and salt in another bowl. 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 1 hour and 35 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and cool completely on wire rack.
Note: This cake finished baking in my oven in a little over 1 hour -- because lightened cakes have less fat in them, overbaking can cause a dry result. Be sure to check the cake frequently after about 1 hour of baking time.