| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes | 8 | Servings | |
INGREDIENTS
| 3 | c | Unbleached flour |
| 4 | ts | Ginger |
| 2 | ts | Cinnamon |
| 2 | ts | Baking soda |
| 1 | ts | Baking powder |
| 1 | ts | Cloves |
| 1/2 | ts | Nutmeg |
| 1/4 | ts | Salt |
| 3 | Egg whites, whipped | |
| 1 | c | Buttermilk*, at room temperature |
| 1 | c | Brown sugar, packed |
| 1 | c | Fat-free sour cream |
| 1 | c | Molasses |
INSTRUCTIONS
Preheat oven at 350. Prepare a 8 3/4 x 8 3/4 x 1 3/4" pan lightly with cooking spray and flour In a mixing bowl, combine flour, ginger, cinnamon, baking soda, baking powder, cloves, nutmeg, and salt. In another mixing bowl, combine egg whites, buttermilk, brown sugar, sour cream, and molasses. Mix dry ingredients with wet ingredients just until moistened. Pour batter into prepared pan. Bake for 45 minutes. NOTES : *Buttermilk Substitute. Combine 3 teaspoons vinegar with enough skim milk to equal 1 cup; let stand 5 minutes. Recipe by: Anita A. Matejka Posted to MC-Recipe Digest V1 #575 by Nancy Berry <nlberry@prodigy.net> on Apr 17, 1997
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