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Ingredientes
- 1 c. Fat-free lowfat sour cream
- 4 x Egg whites, whipped
- 1 tsp Vanilla
- 1 1/2 c. Unbleached flour
- 1 c. Granulated sugar
- 1/4 tsp Baking pwdr
- 1/8 tsp Baking soda
Direcciones
- Preheat oven at 325. Prepare a 9 x 5 x 3" pan with cooking spray and flour; set aside. In a mixing bowl, combine lowfat sour cream, egg whites, and vanilla. In another mixing bowl, combine flour, sugar, baking pwdr, and baking soda. Mix dry ingredients with wet ingredients just till moistened.
- Spread mix into prepared pan. Bake for 1 hour or possibly till cake tests done.
- NOTES : To freeze, place unfrosted cake in a freezer bag or possibly airtight container. Seal, label, and freeze for up to 3 months. When ready to serve,thaw at room temperature about 3 hrs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 51g | |
| Recipe makes 12 servings | |
| Calories 159 | |
| Calories from Fat 35 | 22% |
| Total Fat 3.93g | 5% |
| Saturated Fat 2.23g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 55mg | 2% |
| Potassium 45mg | 1% |
| Total Carbs 29.18g | 8% |
| Dietary Fiber 0.4g | 1% |
| Sugars 17.41g | 12% |
| Protein 2.01g | 3% |
