Sponge Cake (Low Calorie)
- 1/2 cup nonfat dry milk powder (reconstituted)
- 1 cup all-purpose flour (sifted)
- 1 1/2 teaspoons baking powder
- 1 dash salt
- 3 egg whites
- 1/2 cup Splenda sugar substitute
- 1/4 cup sugar
- 2 teaspoons lemon peel (grated)
- 1. In small saucepan, heat milk until bubbles form around edge of pan. Remove from heat; set aside.
- 2. Preheat oven to 350u0b0F Sift flour with baking powder and salt; set aside.
- 3. In small bowl of electric mixer, at high speed, beat eggs until thick and lemon colored. Gradually add sugar, beating until mixture is smooth and well blended, about 5 minutes.
- 4. At low speed, blend in flour mixture just until smooth. Add warm milk and peel, beating just until combined.
- 5. Immediately pour batter into ungreased 9 inch angel food pan. Bake 30 minutes, or until cake tester inserted in center comes out clean. Invert pan over neck of bottle; let cool completely. Serve plain. Makes 10 servings; 90 calories each.
nonfat dry milk, flour, baking powder, salt, egg whites, splenda sugar substitute, sugar, lemon peel
Taken from www.food.com/recipe/sponge-cake-low-calorie-370649 (may not work)