Recipe for Italian Sponge Cake – less carbs and less guilt.
5 eggs, separated
1 tbs plus 1 tsp vanilla extract
3 tbs soy flour
1/2 tsp cream of tartar
5 tbs splenda or any sugar substitute
1 tsp grated lemon peel
4 tbs heavy cream
Preheat oven to 160C.
Place egg yolks and Splenda in a bowl. Beat with electric mixer until well blended. Add vanilla extract and lemon peel.
Continue to beat and add soy flour one tablespoon at a time. Stir in heavy cream.
In a separate bowl, beat egg whites with cream of tartar until stiff but not dry. Fold yolk mixture into egg whites. Be careful not to break down egg whites – so fold carefully and slowly.
Pour into greased 9″ cake pan and bake at 160C for 30 minutes or until cake tests done.