1. Set oven to 350°. In a large mixing bowl, combine dry ingredients. Add remaining ingredients ( except lemon sauce and English cream) and using an electric mixer, beat thoroughly until mixture is smooth.
2. Pour batter into a 9 X 13 inch baking pan that has been sprayed with nonstick baking spray. Bake 30 minutes or until a toothpick inserted into the middle comes out clean. Serve with lemon sauce or English Cream.
English Cream: Combine ¾ egg substitute and ½ cup sugar. Set aside. Warm 2 cups fat free half and half to a low simmer. Remove 1 cup cream and whisk into the egg mixture. When thoroughly mixed, add to remaining cup of cream. Do not let it come to a boil. Continue to cook and stir until mixture coats the back of the spoon. Remove from heat and add 1 Tbsp. bourbon.
Gingerbread with Cream Cheese Filling: Spray tube pan with nonstick vegetable spray. Set aside. Prepare Cream Cheese filling ( see below). Set aside. Spoon ½ gingerbread batter into prepared tube pan. Place filling in center of batter within ½ inch of edge. Top filling with remaining batter. Bake at 350° for 40-50 minutes or until done. Spoon Lemon Glaze ( see below) over top while cake is still warm. When sliced the filling appears to be in a tube surrounded by gingerbread. Serve with English Cream on the side.
Cream Cheese Filling: Combine 8 oz softened cream cheese, 1 cup sugar, ⅓ cup flour, and ¼ cup of egg beaters. Cook over medium heat until thickened. When cool, spread over cake or use as jelly roll filling.
Lemon Glaze: Combine 2 Tbsp. lemon juice with 1 cup confectioner's sugar.