7 eggs
1/2 c. fruit juice, orange
3 tbsp. Sweet ‘n Low or any sugar
substitute
2 tbsp. lemon juice
3/4 tsp. cream of tartar
1 1/2 c. sifted cake flour
1/4 tsp. 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.
Tags: cuisine, diabet, DIABETIC SPONGE CAKE, Diabetic Recipes, recipe, Recipes
This entry was posted
on Tuesday, July 8th, 2008 at 1:17 pm and is filed under Cake, Pie and Cream Cakes, Diabetic Recipes.
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