SPONGE CAKE RECIPE
7 eggs
1/2 c. cold water
3 tbsp. sugar substitute
1/2 tsp. vanilla
2 tbsp. lemon juice
1/4 tsp. cream of tartar
1 1/2 c. cake flour
1/4 tsp. salt
Beat egg yolks until thick and lemon colored. Combine water, sugar
substitute, vanilla, and lemon juice. Add to egg yolks beat until thick
and foamy; add cream of tartar to beaten egg whites and continue
beating until stiff peaks form. Fold carefully into yolk mixture.
Combine sifted flour and salt. Sift a little at a time over the mixture,
folding in gently. Pour into an ungreased 9 or 10 inch tube pan. Bake
at 325 degrees for 1 hour and 15 minutes. One serving = 1 bread
exchange.