Sugar-free Italian Sponge Cake Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
5: Eggs, separated
3 tbsp: Equivalents sugar substitute,
1 tbsp: Plus 1 ts vanilla,
1/4 tsp: Grated lemon rind,
3 tbsp: Soy powder or all-purpose flour,
4 tbsp: Heavy cream,
1/2 tsp: Cream of tartar,
Directions:
*Preheat oven to 325 degrees F. Grease a 9-inch layer cake pan.
Place egg yolks and sugar substitute in bowl. Beat with electric
mixer until well blended. Add vanilla and lemon rind. Continue to
beat and gradually add the soy powder 1 tablespoon at a time. Beat
until well blended. Stir in heavy cream. *Beat egg whites with cream
of tartar until stiff. Fold yolk mixture into whites with an under
and over movement. Be careful not to break down egg whites. Turn into
prepared cake pan and bake about 30 minutes, or until cake tests down.
Per serving: 88 cal; 5g pro, 2g carb, 6g fat(65%),
143 mg chol, 44mg sodium
Source: Cooks Corner, Miami Herald, 9/5/96 formatted by Lisa Crawford
Source from luhu.jp
Place egg yolks and sugar substitute in bowl. Beat with electric
mixer until well blended. Add vanilla and lemon rind. Continue to
beat and gradually add the soy powder 1 tablespoon at a time. Beat
until well blended. Stir in heavy cream. *Beat egg whites with cream
of tartar until stiff. Fold yolk mixture into whites with an under
and over movement. Be careful not to break down egg whites. Turn into
prepared cake pan and bake about 30 minutes, or until cake tests down.
Per serving: 88 cal; 5g pro, 2g carb, 6g fat(65%),
143 mg chol, 44mg sodium
Source: Cooks Corner, Miami Herald, 9/5/96 formatted by Lisa Crawford
Source from luhu.jp