Low Carb, Light Sponge Cake

Directions

1. 1
   Separate eggs. Beat egg whites and salt until stiff.
2. 2
   Add Splenda gradually and beat until stiff and Splenda is dissolved.
3. 3
   Add egg yolks. Beat until well blended.
4. 4
   Sift together cornstarch, flour and baking powder and fold into the mixture.
5. 5
   Pour into two 8 inch greased and lined cake pans.
6. 6
   Bake at 350 degrees F. for 15 to 20 minutes or until cake springs back when lightly touched.
7. 7
   Leave in cake pan for 10 minutes before turning out onto a wire rack to cool.
8. 8
   You can serve this with sliced strawberries (sprinkled with Splenda) or some sugar free raspberry jam spread inbetween the two layers and topped with (no sugar added) whipped cream.