Serves: 12
Total Calories: 77
1. Preheat the oven to 325°F. In a medium bowl, beat egg yolks and sugar substitute until thick and lemon-colored. Add the hot water and vanilla and continue beating for 3 more minutes.
2. In a sifter, combine flour, salt, and baking powder add to the egg yolk mixture.
3. Beat the egg whites until stiff and fold into egg yolk mixture. Spoon batter into an ungreased 9-inch tube pan and bake for 50 to 60 minutes or until a toothpick inserted comes out clean.
4. Remove the cake from the oven and invert it onto a plate. Allow the cake to sit inverted in its pan for at least 1 hour. Remove the pan and let cake cool completely.
EXCHANGES
1 Starch
NUTRITION FACTS
Calories 76
Calories from Fat 16
Total Fat 2 grams
Saturated Fat 1 gram
Cholesterol 71 milligrams
Sodium 74 milligrams
Total Carbohydrate 11 grams
Dietary Fiber 0 grams
Sugars 1 gram
Protein 3 grams
This Sponge Cake recipe is from the The Complete Quick & Hearty Diabetic Cookbook Cookbook. Download this Cookbook today.
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