Sugar-Free Sponge Cake [diabetic*]
Comments: *Please check with a professional to see if this recipe is right for you.
Serve along with a sugar-fre jelly of your taste, garnished with whipped topping.
Servings: 1 bundt cake
IngredientsPreparation
  • 7 eggs
  • 1/4 teaspoon [1 mL] salt
  • 3/4 teaspoon [3.75 mL] cream of tartar
  • 1 1/2 cups [210 g] sifted cake and pastry flour
  • 3 tablespoons [45 mL] sugar substitute
  • 1/2 cup [125 mL] orange or any other fruit juice
  • 2 tablespoons [30 mL] lemon juice
  • Preheat oven to 350°F [180°C].
  • Separate egg whites and yolks.
  • Beat together egg whites and salt until foamy.
  • Beat in cream of tartar, until stiff.
  • Into a clean bowl, well mix together flour, sugar substitute, orange or other fruit juice and lemon juice.
  • Fold in beaten egg whites.
  • Evenly pour into a greased and floured bundt cake mold.
  • Bake into preheated oven for at least 40 minutes, checking for doneness using a toothpick.