Sugar-free italian sponge cake
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Sugar-free italian sponge cake
  Sugar free    Italian    Cakes  
Last updated 6/12/2012 1:25:27 AM. Recipe ID 59392. Report a problem with this recipe.
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      Title: Sugar-free italian sponge cake
 Categories: Miamiherald, Desserts, Sugar free
      Yield: 8 Servings
      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

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Recipe ID 59392 (Apr 03, 2005)

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