Ingredients Jump to Instructions ↓

  1. 1 1/2 cups whole-wheat pastry flour, (see Ingredient Note)

  2. 1 1/2 cups all-purpose flour

  3. 1 1/2 teaspoons baking powder

  4. 1/2 teaspoon salt

  5. 3 large eggs

  6. 1/2 cup nonfat buttermilk, (see Tip)

  7. 1/3 cup canola oil

  8. 2 tablespoons light corn syrup

  9. 1 tablespoon vanilla extract

  10. 6 large egg whites

  11. 2 cups sugar, divided

  12. 1/2 cup (1 stick) unsalted butter, softened

  13. 8 ounces reduced-fat cream cheese, (Neufchâtel)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325°F. Coat a 12-cup Bundt pan with cooking spray and dust with flour.

  2. 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.

  3. 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.

  4. 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.

  5. 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.


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