Cream Cheese Pound Cake

Ingredients:
1 1/2 cup(s) all-purpose flour
1 1/2 cup(s) whole-wheat pastry flour
1 1/2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
3 large eggs
1/2 cup(s) nonfat buttermilk
1/3 cup(s) canola oil
2 tablespoon(s) light corn syrup
1 tablespoon(s) vanilla extract
6 large egg whites
2 cup(s) sugar, divided
1/2 cup(s) unsalted butter, softened
8 ounce(s) Neufchatel cheese


Directions

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

2. Whisk all-purpose flour, whole-wheat 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 Neufchatel 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 wooden 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.

http://www.delish.com/recipefinder/cream-cheese-pound-cake-recipe-5508?click=recipe_sr