Search
by Ingredient

Sponge Cake/Diabetic

StarStarStarHalf starEmpty star

Submitted by stringerbead

Sponge Cake/Diabetic recipe

YIELD

20 servings

PREP

15 min

COOK

55 min

READY

70 min

Ingredients

7 7
LARGE LARGE EGGS
separated
1 ½ 355
CUPS ML ALL-PURPOSE FLOUR
sifted
¾ 177
CUP ML PINEAPPLE JUICE
unsweetened
1 5
TEASPOON ML VANILLA EXTRACT
1 5
TEASPOON ML PINEAPPLE FLAVOURING *
1 5
TEASPOON ML ORANGE FLAVOR *
1 1
X X ARTIFICAL SWEETENER
to equal one cup of sugar *
¾ 3.8
TEASPOON ML SALT
1 ½ 7.5
TEASPOONS ML 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 Arrow up button

Comments


anonymous

i use stevia how much do I use in this recipe

 

 

Nutrition Facts

Serving Size 37g (1.3 oz)
Amount per Serving
Calories 64 26% 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?
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
 

Email this recipe