1 c Fat-free sour cream
4 Egg whites; whipped
1 ts Vanilla
1 1/2 c Unbleached flour
1 c Granulated sugar
1/4 ts Baking powder
1/8 ts Baking soda
Preheat oven at 325. Prepare a 9 x 5 x 3″ pan with cooking spray and
flour; set aside. In a mixing bowl, combine sour cream, egg whites, and
vanilla. In another mixing bowl, combine flour, sugar, baking powder, and
baking soda. Mix dry ingredients with wet ingredients just until moistened.
Spread mixture into prepared pan. Bake for 1 hour or until cake tests done.
NOTES : To freeze, place unfrosted cake in a freezer bag or airtight
container. Seal, label, and freeze for up to 3 months. When ready
to serve,
thaw at room temperature about 3 hours.
Yields
12 Servings