7 eggs
1/2 c. fruit juice, orange
3 tbsp. Sweet ‘n Low or any sugar substitute
2 tbsp. lemon juice
3/4 tsp. cream of tartar
1 1/2 c. sifted cake flour
1/4 tsp. salt

To make DIABETIC SPONGE CAKE, Separate eggs. Beat egg whites with salt until foamy. Add cream of
tartar and continue beating until stiff. In another bowl, combine rest of the ingredients and mix well. Fold in beaten egg whites. Bake in greased and floured bundt pan at 350 degrees for 40 minutes or longer; test with a toothpick. Serve with no sugar jelly (all fruit) and Cool Whip.

Tags: Chef K.T. Murphy, chef keith murphy, chef murph, Chef Murph TV, Chef Murphy, daibetic patient, DIABETIC SPONGE CAKE, diabetics, food, Foodist Networks, Global Fusion Americana, insulin, lowsugar, Recipes, sugarfree