Sponge Cake (Diabetic)

This is sugar free!

10 eggs
pinch of lemon powder
2 teaspoon sweet & low (8 packets)
4 oz. cake flour
2 1/4 oz. corn starch
pinch of baking powder
pinch of cream of tartar

1. Separate the whites and yolks of 10 eggs. Place yolks of 10 eggs in bowl and beat as you would for sponge cake, with a pinch of lemon powder and 2 tps sweet & low.
2. Scale to one side and have ready 4 oz cake flour, 2 1/4 oz. corn starch. Sift together with pinch of baking powder.
3. After egg yolks have been whipped light, beat up 4 egg whites with pinch of cream of tartar to a wet peak not stiff.
4. Fold into yolks, 1/2 of egg whites, then fold in flour and starch until blended, then add rest of egg whites.
5. Cake should be baked in 450 degree oven for at least 1/2 hour.
6. The cakes should be baked in aluminum tinfoil pans such as cheese tins or brownie tins. The cakes will have a hard crust when baked. They must be inverted on brown paper for approximately 20 minutes and the crust will soften. This should give you one large cake.

Makes 12 servings, 79 calories per serving

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