Diabetic sponge cake
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | Eggs | |
| ½ | cup | Fruit juice; orange |
| 3 | tablespoons | Sweet 'n Low or any sugar substitute |
| 2 | tablespoons | Lemon juice |
| ¾ | teaspoon | Cream of tartar |
| 1½ | cup | Sifted cake flour |
| ¼ | teaspoon | Salt |
Directions
Separate eggs. Beat egg whites with salt until foamy. Add cream of tartar and continue beating until stiff. In another bowl, combine rest of ingredients and mix well. Fold in beaten egg whites. Bake in greased and floured bundt pan at 350 degrees for 40 minutes or longer; test with toothpick. Serve with no sugar jelly (all fruit) and Cool Whip.
busted by sooz
Recipe by: Key Gourmet
Posted to recipelu-digest by James and Susan Kirkland <kirkland@...> on Mar 05, 1998