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Sponge Cake |
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Serves: 12 Print this RecipeTry topping this light sponge cake with fresh fruit and Low-Calorie, Fat-Free Whipped Cream, and you’ll have a delicious summer dessert! 4 large eggs, separated 3 tablespoons granulated sugar substitute 1/2 cup hot water 1-1/2 teaspoons vanilla extract 1-1/2 cups cake flour, sifted 1/4 teaspoon salt 1/4 teaspoon baking powder 1. Preheat the oven to 325 degrees. In a medium bowl, beat egg yolks and sugar substitute until thick and lemon-colored. Add the hot water and vanilla and continue beating for 3 more minutes. 2. In a sifter, combine flour, salt, and baking powder; add to the egg yolk mixture. 3. Beat the egg whites until stiff and fold into egg yolk mixture. Spoon batter into an ungreased 9-inch tube pan and bake for 50 to 60 minutes or until a toothpick inserted comes out clean. 4. Remove the cake from the oven and invert it onto a plate. Allow the cake to sit inverted in its pan for at least 1 hour. Remove the pan and let cake cool completely. EXCHANGES Starch 1 NUTRITION FACTS Calories 76(Calories from Fat 16) Total Fat 2 grams Saturated Fat 1 gram Cholesterol 71 milligrams Sodium 74 milligrams Total Carbohydrate 11 grams Dietary Fiber 0 grams Sugars 1 gram Protein 3 grams This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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