- 1 1/2 cups whole-wheat pastry flour, (see Ingredient Note)
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup nonfat buttermilk, (see Tip)
- 1/3 cup canola oil
- 2 tablespoon light corn syrup
- 1 tablespoon vanilla extract
- 6 large egg whites
- 2 cups sugar, divided
- 1/2 cup (1 sti unsalted butter, softened
- 8 ounces reduced-fat cream cheese, (Neufchâtel)
Preheat oven to 325°F. Coat a 12-cup Bundt pan with cooking spray and dust with flour.
Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl. Whisk whole eggs, buttermilk, oil, corn syrup and vanilla in another medium bowl until well blended.
Beat egg whites in a large clean bowl with an electric mixer on high speed until light and foamy. Gradually beat in 1/2 cup sugar until stiff glossy peaks form.
Beat butter and cream cheese in a large bowl until creamy. Add the remaining 1 1/2 cups sugar and beat, scraping down the sides of the bowl as needed, until pale and fluffy, about 4 minutes. Alternately add the flour and buttermilk mixtures, beating until just smooth. Fold in about one-third of the egg whites with a rubber spatula until just smooth and no white streaks remain. Fold in the remaining egg whites. Scrape the batter into the prepared pan, spreading evenly.
Bake the cake until a skewer inserted into it comes out clean and the top springs back when touched, 1 hour to 1 hour 10 minutes. Cool in the pan on a wire rack for 10 minutes. Loosen the edges with a knife and turn out onto the rack; let cool for at least 1 hour more before slicing.
- Serving: Per serving
- Calories: 261
- Carbohydrates: 35g
- Fat: 12g
- Protein: 5g
- Dietary Fiber: 1g
- Saturated Fat: 5g
- Monounsaturated Fat: 3g
- Cholesterol: 52mg
- Potassium: 73mg
- Sodium: 566mg
- Exchanges: 2 other carbohydrate, 2 fat
- Carbohydrate Servings: 2