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Cake - Sponge Cake

Source of Recipe

from diabeticgourmet com


List of Ingredients

6 large eggs, whites and yolks separated
1/2 teaspoon cream of tartar
1/2 cup cold fat free milk
1 1/2 cups pourable sugar substitute
1/2 teaspoon pure vanilla extract
1/2 teaspoon lemon extract
1 1/2 cups sifted cake flour
1/4 teaspoon salt


Recipe

Preheat the oven to 325. Need an ungreased 10 inch tube pan.
Chill bowl. Then add the egg whites and beat until foamy.
Add the cream of tartar and beat until stiff peaks form. Set aside.
Use a large bowl to beat the egg yolks until thick and light.
Add the milk and STIR to mix.
Beat in the sugar substitute gradually.
Add the vanilla and lemon extract. Set aside.
Sift the cake flour with the salt and fold into the egg yolk mixture, 1/2 c. at a time.
Gently fold the bean egg whites into the batter.
Place in the tube pan and bake for 1 hour, or until the top springs back when touched lightly.
Cool in the pan on a wire rack for 10 minutes, then invert to remove the cake.
Allow to cool completely.
Makes 1 cake of 16 servings.

Nutritional info per 1 slice serving:
Calories: 140, Fat: 2 g, Chol: 80mg, Sod: 64mg, Carb: 27g, Diet Fbr: 0g, Prot: 3g
Diabetic exchanges: 2 Other Carbohydrate