Diabetic Sponge Cake Recipe
Making diabetic sponge cake is really easy and fun in many ways. To reduce the amount of sugar used in this diabetic sponge cake recipe, you want to use sweetener such as Sweet 'n Low or any sugar substitute instead of normal white sugar.
Ingredients:
- 3/4 teaspoon cream of tartar
- 1 1/2 cup cake flour
- 7 eggs
- 3 tablespoons Sweet 'n low
- 1/2 cup orange juice
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
Instructions:
1. First of all, get two bowls and separate the eggs. Put the egg whites into the first bowl and the egg yolks into the other bowl.
2. Add the salt into the bowl with egg whites and beat it until foamy then add in cream of tartar and continue beating until stiff.
3. In a mixing bowl, sift in the cake flour then add in the egg yolks, orange juice, lemon juice and Sweet 'n low. Combine and mix well then fold in the beaten egg whites.
4. Pour the mixture into a greased and floured pan then bake it for 40 minutes at 350°F (177°C).
5. Let it cool for a while before serving. Enjoy.