Sponge Cake/Diabetic
Sponge Cake/Diabetic recipe
Yield
20 servingsPrep
15 minCook
55 minReady
70 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | large |
eggs
separated |
|
| 355 | ml |
all-purpose flour
sifted |
|
| 177 | ml |
pineapple juice
unsweetened |
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
pineapple flavouring
|
* |
| 5 | ml |
orange flavor
|
* |
| 1 | x |
artifical sweetener
to equal one cup of sugar |
* |
| 3.8 | ml |
salt
|
|
| 7.5 | 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.
