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Ingredientes
- 4 large eggs, separated
- 1 c. (2 sticks) butter
- 1 1/2 c. sugar
- 1 c. lowfat sour cream
- 1 can Solo poppy seed filling
- 2 c. sifted cake flour
- 1 teaspoon baking soda
- 1 T vanilla
- About 2 1/2 c. powdered sugar
- 1/2 stick butter, room temperature
- 1/4 to 1/2 c. lowfat milk
- 1 T vanilla
- 4 ounce cream cheese, room temperature
Direcciones
- If you do not have cake flour, use 1 3/4 cups regular flour.Preheat oven to 350 degrees and grease and flour tube pan. Have large eggs, butter (1 cup), and lowfat sour cream at room temperature. Beat egg whites till almost stiff and gradually beat in 1/2 cup of the sugar. Continue beating till stiff peaks form and set aside. Cream butter and remaining sugar till smooth. Beat in can of poppy seed filling, vanilla, and baking soda.
- Beat in lowfat sour cream and then alternate and fold in one egg yolk and a little of flour till all egg yolks and flour are used. Now mix in the egg white mix till completely blended. Spoon cake batter into prepared tube pan and bake at 350 degrees for 50 to 55 min. Let cool and loosen around sides and remove to cool completely.
- For Cream Cheese Frosting: Beat together butter, cream cheese, and vanilla; then add in slowly powdered sugar and lowfat milk to produce thick icing which is nice and smooth. Frost cake and chill.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 12 servings | |
| Calories 544 | |
| Calories from Fat 247 | 45% |
| Total Fat 28.11g | 35% |
| Saturated Fat 16.76g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 141mg | 47% |
| Sodium 314mg | 13% |
| Potassium 105mg | 3% |
| Total Carbs 69.26g | 18% |
| Dietary Fiber 0.4g | 1% |
| Sugars 51.13g | 34% |
| Protein 5.35g | 9% |
