3 c. sugar
1 1/3 c. frozen egg substitute, thawed
3/4 c. butter, softened
1 1/2 c. low-fat sour cream
1 tsp. baking soda
4 1/2 c. sifted cake flour
1/4 tsp. salt
2 tsp. vanilla
vegetable cooking spray

Cream sugar and butter at medium speed until combined. Gradually add egg substitute, beating well. Combine sour cream and baking soda; stir well and set aside. Combine flour and salt. With mixer running at low speed, add to creamed mixture alternately with sour cream mixture beginning and ending with flour mixture. Stir in vanilla. Spoon batter into 10-inch tube pan coated with cooking spray.

Bake at 325°F for 1 hour and 35 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan for 10 minutes; remove from pan. Cool on a wire rack.