Recipe - Mrs. Kindermans Diabetic Angel Cake

8 Eggs, separated
1 cup Artifical sweetner. In
Melbourne, I use a brand
called Sweetadin, but I
think Splenda will do fine,
although I've never tried
it, so I don't know if the
quantity will be the same.
One half cup Orange juice
1/3 cup Oil
One half Grated lemon (I prefer to
use half an orange. Grate
the entire fruit rind and
pith)
One half cup Self raising flour
One half cup Plain flour
2 teaspoon Baking powder
150 g Chopped walnuts

I saw a request for a diabetic honey cake. Being a diabetic myself I am
often interested in foods using sugar substitute. I would like to
contribute one which was passed on to me by a woman from my community. I
call it Mrs. Kinderman's diabetic angel cake.

Pre heat oven to 350 F degrees and prepare an angel tin with greaseproof
paper.

Beat the egg whites with half of the artificial sweetner and refrigerate.
Beat the yolks with sifted flours, remainder of the artificial sweetner,
orange juice, oil and grated citrus. Fold whites into yolk mixture. Finally
fold in the chopped nuts. Bake for approximately one hour or until golden
and top springs back. For an elegant look you can drizzle some melted
chochlate and scatter half a walnut. I guarantee this cake will be a hit.

Posted to JEWISHFOOD digest V97 #022

From: saminna@blaze.net.au (lederberger)

Date: Mon, 16 Sep 1996 21:40:33 +1000