Rose Geranium Pound Cake

Name: Rose Geranium Pound Cake
Ingredients: 6 large rose geranium leaves; Vegetable cooking spray; 3/4 cup reduced-calorie margarine, softened; 3 cups sugar; 8 egg whites; 1 1/2 cups nonfat buttermilk; 2 teaspoons vanilla extract; 4 1/2 cups sifted cake flour; 3/4 teaspoon baking soda; 1/4 teaspoon baking powder; 1/4 teaspoon salt

11 ingredients

3 steps

Ingredients

6 large rose geranium leaves
Vegetable cooking spray
3/4 cup reduced-calorie margarine, softened
3 cups sugar
8 egg whites
1 1/2 cups nonfat buttermilk
2 teaspoons vanilla extract
4 1/2 cups sifted cake flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt

Directions

1

Coat geranium leaves with cooking spray; arrange leaves, dull side up, in bottom of a 10-inch tube pan lined with wax paper and coated with cooking spray and flour. Set aside.
2

Beat margarine at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add egg whites; beat well.
3

Combine buttermilk and vanilla, stirring well. Combine cake flour and remaining ingredients; add to margarine mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Mix after each addition. Spoon batter into tube pan. Bake at 325° for 1 hour and 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove cake from pan, and let cool completely on a wire rack.