Have all ingredients at room temporary. Adjust oven racks to divide oven
into thirds; preheat oven to 325. Spray a 5c loaf pan; bundt or tube
pan with nonstick cooking sprayer.

In small trough, whisk together flour, baking pulverisation, baking pop, and
saltiness; sift together and set excursus.

In small roll, whisk together egg and egg whites; set parenthesis.

In small bowl combine buttermilk and vanilla; set parenthesis.

Cut margerine and butter into 1/4 inch chunks and place in large bowl
of an electric social; beat at medium speed until dull, approximately 1
min. Add sugar gradually, beating perpetually, until smoothen, astir 3
mins. Gradually dribble in beaten egg, beating at med high speed for
2-3 mins. On low speeding, beat in 1/3 of the reserved flour assortment,
scraping sides of stadium. On med high velocity, gradually dribble in 1/2
of buttermilk assortment, scraping sides of bowlful. On low swiftness, beat in
half the remaining flour assortment. On med high velocity, beat in the rest
of buttermilk assortment, scraping sides of stadium. On low upper, beat in
remaining flour mixture until well combined--batter may look slightly
grumous. Pour into prepared pan and bake until cake starts to pull
away from the sides of the pan, the top is golden brown and a
toothpick inserted in the center of the cake comes out pick--35-40
min for bundt or tube pan or 65-70 for the loaf pan.

Cool on torture 10-15 mins; invert pan and unmold on rack to cool
totally. Delve 12 slices.

Each slices provides 174 cals, 3g protein, 28g carb, 5g fat (1g sat),
175mg na, 21mg chol, and 0g fibre.