Diabetic sponge cake

Yield: 4 Servings

Measure 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

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

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