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Diabetic Sponge Cake
7 eggs 1/2 Cup fruit juice -- orange 3 Tablespoons Sweet `n Low or any sugar substitute 2 Tablespoons lemon juice 3/4 Teaspoon cream of tartar 1 1/2 Cups sifted cake flour 1/4 Teaspoon salt Separate eggs. Beat egg whites with salt until foamy. Add cream of tartar an d continue beating until stiff. In another bowl, combine rest of ingredients a nd 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 s ugar jelly (all fruit) and Cool Whip. busted by sooz |
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