Diabetic Sponge Cake

Diabetic Sponge Cake

Serves: 4
 
 
Cakes, Pancakes and Pies
2 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Diabetic Sponge Cake, you'll need:
  • 7 eggs
  • 1/2 cup 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 cups sifted cake flour
  • 1/4 tsp salt

Method

  • 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.
Nutritional Facts (Per Serving)
No nutritional facts available.
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