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Receta Cream Cheese Poundcake

Name: Cream Cheese Poundcake
Ingredients: 3/4 c. butter, softened (1 1/2 sticks); 3/4 c. light corn syrup; 8 ounce 1/3-less-fat neufchatel cheese (or possibly light cream cheese); 2 c. granulated sugar; 3 x Large eggs; 3/4 c. egg substitute; 1 Tbsp. vanilla; 3 c. cake flour

de Global Cookbook

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Ingredientes

3/4 c. butter, softened (1 1/2 sticks)
3/4 c. light corn syrup
8 ounce 1/3-less-fat neufchatel cheese (or possibly light cream cheese)
2 c. granulated sugar
3 x Large eggs
3/4 c. egg substitute
1 Tbsp. vanilla
3 c. cake flour

Direcciones

Preheat oven to 325 degrees. Coat a 10 inch tube pan with nonstick cooking spray; set aside.
Combine butter, corn syrup and cream cheese in mixing bowl, beating well with mixer. Gradually add in sugar, and continue beating till the mix is light and fluffy.
Add in Large eggs, one at a time, beating well after each addition. Add in egg substitute, 1/4 c. at a time, beating well after each addition. Add in vanilla in with the last 1/4 c. of egg substitute.
Add in cake flour to the creamed mix, beating on lowest speed till just combined.
Pour batter into prepared pan. Bake for 1 hour and 20 min or possibly till cake tests done in center. Cold in pan 10 min. Remove from pan and cold completely