Sponge Cake

• 7 eggs
• 1/2 c. orange juice (unsweetened)
• 1 Tbsp. orange rind
• 3 Tbsp. liquid sweetener
• 1/2 tsp. vanilla
• 2 Tbsp. lemon juice
• 1 1/2 c. sifted flour
• 1/4 tsp. salt
• 3/4 tsp. cream of tartar

1. Separate eggs and beat yolks until light and lemon-colored. Mix together orange juice, orange rind, sweetener, vanilla and lemon juice.
2. Add to egg yolks and beat until fluffy, approximately 10 minutes.
3. Combine flour and salt; gently sprinkle flour mixture over egg yolks, folding in a little at a time.
4. Beat egg whites until foamy.
5. Add cream of tartar and beat until stiff. Fold egg mixture gently into egg whites.
6. When thoroughly blended, pour into 9-inch ungreased tube pan.
7. Bake at 325u0b0 for one hour and five minutes.
8. Invert to cool.
9. Should serve 12.

eggs, orange juice, orange rind, liquid sweetener, vanilla, lemon juice, flour, salt, cream of tartar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=631897 (may not work)