Dessert: Cream Cheese Pound Cake II
INGREDIENTS
Servings: 1
cream cheese
butter, softened
white sugar
egg yolks
butter flavored extract
all-purpose flour
salt
baking powder
egg whites
DIRECTIONS
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, cream butter, cream cheese, and sugar until light and fluffy. Beat in egg yolks one at a time. Beat in the butter flavoring. Beat in the flour mixture.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Fold the egg whites into the batter. Pour into greased and floured Bundt pan.
- Bake at 350 degrees F (175 degrees C) for about 1 hour, or until a toothpick comes out clean.
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