Cream Cheese Pound Cake
Date: Apr. 26th, 2019 - 1:00 PM
Ingredients
1½ cups whole-wheat pastry flour
1½ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
3 large eggs
½ cup nonfat buttermilk
⅓ cup canola oil
2 tablespoons light corn syrup
1 tablespoon vanilla extract
6 large egg whites
2 cups sugar, divided
½ cup (1 stick) unsalted butter, softened
8 ounces reduced-fat cream cheese
Preparation
- Preheat oven to 325°F. Coat a 12-cup Bundt pan with cooking spray and dust with flour.
- Whisk whole-wheat flour, all-purpose 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.
- Beat egg whites in a large clean bowl with an electric mixer on high speed until light and foamy. Gradually beat in ½ cup sugar until stiff glossy peaks form.
- Beat butter and cream cheese in a large bowl until creamy. Add the remaining 1½ 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.
- Bake the cake until a 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.
