Serves: 6
Total Calories: 164
1. Preheat oven to 325° F.
2. Spray a 9-inch square cake pan with butter flavor cooking spray.
3. Beat egg whites until stiff with cream of tartar. In another bowl, beat remaining cake ingredients until smooth. Pour over beaten whites and gently fold in, being careful not to break the whites down too much.
4. Bake in a 325° F oven for approx 30 minutes or until browned all over on top and puffy. Remove from oven and let cool to room temperature.
Frosting:
1. Beat softened butter and cream cheese until smooth. Add remaining ingredients and beat well. Spread over cooled cake.
This Sponge Cake recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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