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Sugarfree Italian Sponge Cake

Author/Submitted by:
Servings: 8
Categories: Cakes / Desserts

5    Eggs, separated
3  tb  Equivalents sugar substitute
1  tb  Plus 1 ts vanilla
1/4  ts  Grated lemon rind
3  tb  Soy powder or all-purpose
4  tb  Heavy cream
1/2  ts  Cream of tartar

*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: Cook's Corner, Miami Herald, 9/5/96 formatted by Lisa Crawford

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