Low-fat cream cheese tube cake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | cup | Cake flour |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Baking soda |
| 8 | ounces | Nonfat cream cheese;softened |
| ½ | cup | Corn-oil margarine; softened |
| 1¼ | cup | Sugar |
| ⅔ | cup | Liquid egg substitute |
| 2 | larges | Egg whites |
| ½ | cup | Buttermilk |
| 1 | teaspoon | Vanilla extract |
| 1 | teaspoon | Lemon rind; grated |
| 2 | tablespoons | Rum OR brandy OR cognac |
| 1 | tablespoon | Confectioners' sugar |
Directions
1. Heat oven to 325 degrees. Coat 10-inch tube or bundt pan with non-stick vegetable spray; set aside. Sift flour, baking powder and baking soda together; set aside.
2. Beat cream cheese and margarine with an electric mixer in large bowl until well blended. Add sugar and beat until light, 2 minutes.
Beat in egg substitute, egg whites, buttermilk, vanilla, lemon zest and liquor; mix well. Add flour mixture and beat until just blended.
3. Turn batter into prepared pan. Bake until toothpick inserted in center comes out clean, 75 to 80 minutes. Cool in pan 5 minutes before turning out onto rack to finish cooling. Dust with confectioners' sugar while still warm.
Per serving: 260 calories, 8 g fat, 4 mg cholesterol, 395 mg sodium,
38 g carbohydrates, 7 g protein Source: Chicago Tribune, November 6, 1996