Sponge Cake Recipe - Cooking Index
Sponge Cake Recipe - Cooking Index
| 7 | Egg whites and yolks | |
| 1 1/4 cups | 247g / 8.7oz | Sugar |
| 1/3 cup | 78ml | Fat-free (skim) milk - scalded, and |
| Slightly cooled | ||
| 1 teaspoon | 5ml | Vanilla |
| 1 tablespoon | 15ml | Lemon juice |
| 1 cup | 62g / 2.2oz | Cake flour |
Heat the oven to 350 degrees. Beat the egg whites until stiff. In a separate bowl, mix the egg yolk and sugar until the mixture is creamy and lemon colored.
Add the milk, vanilla, and lemon juice to the egg yolk mixture and beat well. Fold the flour by spoonfuls into the mixture. Fold in the egg whites.
Bake for 40 minutes or until the cake springs back to the touch.
This recipe yields 12 servings. Serving size: 1 slice.
Exchanges Per Serving: 2 Carbohydrates, 1/2 Fat.
Nutrition Facts: Calories 168; Calories from Fat 27; Fat 3g; Saturated Fat 1g; Cholesterol 124mg; Sodium 41mg; Carbohydrates 31g; Dietary Fiber 0g; Sugars 22g; Protein 5g.
Source:
American Diabetes Association at http://www.diabetes.org
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