Diabetic Sponge Cake

Ingredients

7 eggs
120 ml fruit juice orange
38 gr sweet n low
30 ml lemon juice
4 ml cream of tartar
190 gr sifted cake flour
1 gr salt

Instructions

Separate eggs. Beat egg whites with salt until foamy. Add cream of tartar an d continue beating until stiff. In another bowl, combine rest of ingredients a nd mix well. Fold in beaten egg whites. Bake in greased and floured bundt pan at 180ºC or 40 minutes or longer; test with toothpick. Serve with no s ugar jelly (all fruit) and Cool Whip.

busted by sooz