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Diabetic Sponge Cake

 

Diabetic Sponge Cake recipe
416

Yield

1

cake

Prep

10

min

Cook

40

min

Ready

50

min

Trans-fat Free
 

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.

 

* not incl. in nutrient facts

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Comments


Kotara, Australia
 almost 9 years ago

love the recipe but i am trying to find a recipe without artificial sweetner

Gurgaon, India
 over 2 years ago

You have great write up, I always read your blog. and I must say you are doing good job, plz do write like this.

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?

 

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