Diabetic Sponge Cake
Diabetic Sponge Cake recipe 498
cream of tartar
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.