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Sponge Cake/Diabetic

 

Sponge Cake/Diabetic recipe
232

Yield

20

servings

Prep

15

min

Cook

55

min

Ready

70

min

Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

7 large eggs
separated
1 ½ cups all-purpose flour
sifted
¾ cup pineapple juice
unsweetened
1 teaspoon vanilla extract
1 teaspoon pineapple flavouring
*
1 teaspoon orange flavor
*
1 x artifical sweetener
to equal one cup of sugar
*
¾ teaspoon salt
1 ½ teaspoons baking powder

Directions

Mix together, egg yolks, flour, pineapple juice and flavorings, artificial sweetener and salt.

Beat until stiff but not dry, the egg whites and baking powder.

Gently but firmly blend the yolk mixture into the beaten egg whites mixture.

Bake in a 10 inch tube pan at 350℉ (180℃) F for about 55 minutes invert and cool in pan.

Cut into 20 slices.

 

* not incl. in nutrient facts

Add review

 

 

Comments

i use stevia how much do I use in this recipe

almost 7 years ago

Nutrition Facts

Serving Size 37g (1.3 oz)
Amount per Serving
Calories 6426% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 74mg 25%
Sodium 113mg 5%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 6g
Vitamin A 2% Vitamin C 7%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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