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Easy Almond Sponge Cake

[12 Dec 2010 | No Comments | 8 views | Author: Dee Braun, DrR, CA, CCT]
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Low Sodium and Low Fat Recipe


1 cup cake flour
1/2 cup sugar substitute, divided
10 egg whites, at room temperature
1 1/4 teaspoons cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon almond extract


Place the flour the 1/2 of the sugar in a sifter and sift together in large mixing bowl. Place the egg whites in another mixing bowl. Add the cream of tarter and beat on high speed with an electric mixer. Add half of the remaining sugar and continue to beat for 1 minute. Add the rest of the sugar and beat again for 1 minute. Stir in the almond and vanilla extract. With a rubber spatula mix together the flour mixture and the egg mixture. Place the oven temperature to 350 degrees and allow the oven to heat up. Place the batter in an ungreased cake pan. Bake 45 minutes or until the cake bounces back easily when lightly touched.

Nutritional Information (Approximate Values)

Number of Servings: 14
Serving Size: 1 slice

Per Serving
Calories 129
Carbohydrate 29 g
Fat 0 g
Saturated Fat 0 g
Fiber 0 g
Protein 3 g
Sodium 78 mg

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