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Ingredientes
- 2 1/3 c. sifted cake flour
- 1 1/2 tsp baking pwdr
- 1/2 tsp baking soda
- 1 tsp grnd ginger
- 1 tsp grnd cinnamon
- 1/2 tsp grnd cloves
- 1/2 tsp salt
- 12 Tbsp. butter
- 2/3 c. clover honey
- 1/2 c. sugar
- 3 x egg yolks
- 3/4 c. lowfat sour cream plus
- 2 Tbsp. lowfat sour cream
- 4 x egg whites
- 2 c. heavy cream
- 2 Tbsp. tupelo honey Mint Powdered sugar
Direcciones
- Preheat oven to 350 degrees. Grease and sugar one 9-inch tube pan or possibly one 8 to 10-c. fluted tube or possibly bundt pan. Shake pan to remove excess sugar.
- Sift cake flour, baking pwdr, baking soda, grnd ginger, cinnamon, cloves and salt together twice.
- In a large bowl beat butter till creamy. Gradually add in honey and 1/4 c. sugar and beat on high speed till well mixed, for 2 to 4 min. Beat egg yolks in 1 at a time. Reduce speed to low and add in the flour mix in 3 parts, alternating with the lowfat sour cream in 2 parts. Beat till smooth, scraping down sides of bowl as necessary.
- In another large bowl beat egg whites till soft peaks form. Gradually add in remaining 1/4 c. sugar, beating on high speed, till stiff. Gently fold egg whites into batter. Pour into pan and bake till tester comes out clean, about 40 to 45 min. Let cold in the pan on a rack for 10 min and then invert onto the rack and allow to cold completely.
- Serve topped with whipped cream and garnished with mint and powdered sugar.
- For the Honey Whipped Cream: Whip ingredients with hand-held or possibly stand mixer till thick.
- This recipe yields 1 (9-inch) tube cake; 10 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 12 servings | |
| Calories 332 | |
| Calories from Fat 197 | 59% |
| Total Fat 22.41g | 28% |
| Saturated Fat 13.83g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 410mg | 17% |
| Potassium 74mg | 2% |
| Total Carbs 30.49g | 8% |
| Dietary Fiber 0.6g | 2% |
| Sugars 9.02g | 6% |
| Protein 3.08g | 5% |
