Wholesome Folsom Pound Cake

Wholesome Folsom Pound Cake

4 1/2 cups cake and pastry flour
3 cups sugar
8 egg whites
1 1/2 cups low–fat sour cream
1 tsp. baking soda
1/4 tsp. salt
2 tsp. vanilla extract

Cream sugar and margarine until smooth. Gradually add egg whites. Beat well.
Combine sour cream and baking soda. Stir well and set aside. Combine flour and salt. Add to creamed sugar mixture alternating with sour cream mixture. Stir in vanilla. Spoon into 10–inch non–stick baking pan. Bake at 325F for 1 1/2 hours or until wooden toothpick comes out clean when inserted into center. Cool in pan before removing.
For variations: instead of vanilla (or in addition to it) add 1 tsp grated lemon rind; 1 tsp almond extract; 1 tsp rum flavoring.