-
1
Preheat oven to 325F.
-
2
Coat a 12-cup Bundt pan with cooking spray and dust with flour.
-
3
Mix together whole wheat pastry flour, all-purpose flour, baking powder and salt in a medium bowl.
-
4
Whisk whole eggs, buttermilk, oil, maple syrup or hoeny and vanilla in another medium bowl until well blended.
-
5
Beat egg whites in a large clean bowl with an electric mixer on high speed until light and foamy.
-
6
Gradually add 1/2 cup sugar until stiff glossy peaks form.
-
7
Whisk butter and cream cheese in a large bowl until creamy.
-
8
Add the remaining 1 1/2 cups sugar and beat, scraping down the sides of the bowl as needed, until pale and fluffy, about 4 minutes.
-
9
Alternately add the flour and buttermilk mixtures, beating until just smooth.
-
10
Fold in about one-third of the egg whites with a rubber spatula until just smooth and no white streaks remain.
-
11
Fold in the remaining egg whites.
-
12
Scrape the batter into the prepared pan, spreading evenly.
-
13
Bake the cake until a wood stick inserted into it comes out clean and the top springs back when touched, 1 hour to 1 hour 10 minutes.
-
14
Cool in the pan on a wire rack for 10 minutes.
-
15
Loosen the edges with a knife and turn out onto the rack; before slicing, let cool for at least 1 hour more.
