Cream Cheese Pound Cake (Low Fat)

Directions

Preheat oven to 325°F.

Coat a 12-cup Bundt pan with cooking spray and dust with flour.

Mix together whole wheat pastry flour, all-purpose flour, baking powder and salt in a medium bowl.

Whisk whole eggs, buttermilk, oil, maple syrup or hoeny 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 add ½ cup sugar until stiff glossy peaks form.

Whisk 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 wood stick 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; before slicing, let cool for at least 1 hour more.