Sugarless Sponge Cake


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This recipe is perfect for diabetics.

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  • 7 eggs
  • 1/2 C. cold water
  • 3 Tbs. noncaloric sweetener
  • 1/2 tsp. vanilla
  • 2 Tbs. lemon juice
  • 3/4 tsp. cream of tartar
  • 1 1/2 C. sifted cake flour
  • 1/4 tsp. salt

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Separate egg yolks and whites.  Beat yolks for 5 minutes.  Next, combine water, sweeter, vanilla, lemon juice.  Add to egg yolks and beat for 10 minutes.  Beat egg white separately until foamy, then add cream of tartar and beat until stiff peaks form.  Fold into yolk mixture.  Combine flour and salt, sift a little at a time over the mixture, and fold in gently.  Pour into an ungreased 9" tube pan.  Bake in oven at 325 degrees for 1 hour and 15 minutes.  Invert and cool.

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