Diabetic Sponge Cake
Diabetic Sponge Cake recipe 498
498
Ingredients
| 7 | large |
eggs
|
|
| ½ | cup |
fruit juice
orange |
|
| 3 | tablespoons |
sugar substitute
|
* |
| 2 | tablespoons |
lemon juice
|
|
| ¾ | teaspoon |
cream of tartar
|
* |
| 1 ½ | cups |
cake flour
sifted |
|
| ¼ | teaspoon |
salt
|
Directions
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℉ (180℃) F for 40 minutes or longer; test with toothpick.
Serve with no sugar jelly (all fruit) and whipped topping.
Nutrition Facts
Serving Size 178g (6.3 oz)Amount per Serving
Calories 32825% of calories from fat
% Daily Value *
Total Fat 9g
14%
Saturated Fat 3g
14%
Trans Fat
0g
Cholesterol 370mg
123%
Sodium 272mg
11%
Total Carbohydrate
15g
15%
Dietary Fiber 1g
4%
Sugars g
Protein
31g
Vitamin A 9%
•
Vitamin C 13%
Calcium 6%
•
Iron 30%
* based on a 2,000 calorie diet
How is this calculated?
love the recipe but i am trying to find a recipe without artificial sweetner
about 12 years agoYou have great write up, I always read your blog. and I must say you are doing good job, plz do write like this.
over 5 years agoKate
When you say add in all other ingredients, does that include the egg yolks or are they not used?
over 1 year ago