Recipe - Diabetic Sponge Cake

7 Eggs
One half cup Fruit juice; orange
3 tablespoon Sweet 'n Low or any sugar
substitute
2 tablespoon Lemon juice
Three fourths teaspoon Cream of tartar
1 One half cup Sifted cake flour
One fourth teaspoon 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.

busted by sooz

Recipe by: Key Gourmet

Posted to recipeludigest by James and Susan Kirkland kirkland@gj.net on
Mar 05, 1998