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Italian Sponge Cake
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Serving Size: 4
5 eggs, separated
1 tbl vanilla
1 tsp vanilla
3 tbl soy flour -- or soya powder
1/2 tsp cream of tartar
5 tbl splenda
1 tsp lemon zest
4 tbl heavy cream
Place egg yolks and sugar substitute in a bowl. Beat with electric mixer until well blended. Add vanilla and lemon. Continue to beat and add soy flour one tablespoon at a time. Stir in heavy cream.
Beat egg whites in a fresh bowl with cream of tartar until stiff but not dry. Fold yolk mixture into egg whites. Be careful not to break down egg whites - so fold carefully and slowly.
Turn into a greased 9" cake pan and bake at 325F-160C for 30 minutes or until the cake tests done.
Per Serving: 164 Calories
12 fat grams
4 carbs
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