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Lemon Sponge Cake
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Serving Size: 6
1/2 cup heavy cream
1 cup soy flour
use soy protein powder to reduce carbs
1-1/2 tsp baking powder
1 dash salt
3 egg
3/8 cup splenda
2 tsp vanilla
1 tsp lemon extract
Preheat oven to 300°F-150°C
Scald cream and remove from heat.
Sift the soy flour/powder, baking powder and salt together.
Beat egg until thick and lemon colored, blend flour mixture in until just Smooth. Add warm cream and extracts to mix, pour immediately into a 9 Inch 230mm greased tube pan, bake 30 minsutes.
Per Serving: 169 Calories
12 grams fat
6 carbs
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