Sponge Cake/Diabetic
Sponge Cake/Diabetic recipe 232
232
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.
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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?
i use stevia how much do I use in this recipe
almost 7 years ago