Vanilla Sour Cream Pound Cake (using egg whites)

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VANILLA SOUR CREAM POUND CAKE

3 cups granulated sugar
3/4 cup (1 1/2 sticks/6 oz/170g) unsalted butter, softened
8 egg whites
1 1/2 cups regular or light sour cream
1 teaspoon baking soda
4 1/2 cups sifted cake flour
1/4 teaspoon salt
2 teaspoons vanilla extract
Cooking spray

Preheat oven to 325 degrees F (160C). Coat a 10-inch tube pan with cooking spray.

Beat sugar and butter at medium speed of a mixer until well-blended (about 5 minutes). Gradually add egg whites, 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 prepared tube pan.

Bake in preheated oven at 325 degrees F (160C) degrees 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.

Makes 12-16 servings
Source: Dianas Desserts, February 28, 2003