Sugar-free nut sponge cake
20 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Eggs, separated | |
| ½ | cup | Cold water |
| ½ | teaspoon | Vanilla |
| 3 | tablespoons | Granulated sugar replacement |
| 1¼ | cup | Flour |
| ½ | teaspoon | Cinnamon |
| 1 | pinch | Salt (optional) |
| ½ | cup | Nuts, chopped fine |
| ¾ | teaspoon | Cream of tartar |
Directions
Beat yolks until thick and lemon colored.
Add water, vanilla and sugar replacement, beating until light and fluffy.
Stir in flour, cinnamon, salt and nuts.
Beat whites until foamy and add cream of tarter, beating until stiff peaks are formed.
Gently fold yolk mixture into whites.
Pour into ungreased 9-inch tube pan.
Bake at 325 for 60-to 70 minutes or until cake springs back when lightly touched with your finger.
Invert cake in pan over bottle or wire rack and cool 1 hour before removing from pan.
NOTES : Yield: 20 servings about 69 calories per serving Recipe by: AOL Posted to TNT - Prodigy's Recipe Exchange Newsletter by ctlindab@... on Mar 23, 1997