Sponge Cake (Low Calorie)

Name: Sponge Cake (Low Calorie)
Ingredients: 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)

8 ingredients

5 steps

Ingredients

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)

Directions

1

1. In small saucepan, heat milk until bubbles form around edge of pan. Remove from heat; set aside.
2

2. Preheat oven to 350°F Sift flour with baking powder and salt; set aside.
3

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

4. At low speed, blend in flour mixture just until smooth. Add warm milk and peel, beating just until combined.
5

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.