SUGAR-FREE ITALIAN SPONGE CAKE

      Title: SUGAR-FREE ITALIAN SPONGE CAKE
  Categories: Miamiherald, Desserts, Sugar free
       Yield: 8 Servings
  
       5    Eggs; separated
       3 tb Equivalents sugar substitute
       1 tb Plus 1 ts vanilla
     1/4 ts Grated lemon rind
       3 tb Soy powder or all-purpose
            -flour
       4 tb Heavy cream
     1/2 ts Cream of tartar
  
   *Preheat oven to 325 degrees F.  Grease a 9-inch layer cake pan.
   Place egg yolks and sugar substitute in bowl. Beat with electric
   mixer until well blended. Add vanilla and lemon rind. Continue to
   beat and gradually add the soy powder 1 tablespoon at a time. Beat
   until well blended. Stir in heavy cream. *Beat egg whites with cream
   of tartar until stiff. Fold yolk mixture into whites with an under
   and over movement. Be careful not to break down egg whites. Turn into
   prepared cake pan and bake about 30 minutes, or until cake tests down.
   
   Per serving: 88 cal; 5g pro, 2g carb, 6g fat(65%),
       143 mg chol, 44mg sodium
   
   Source: Cook's Corner, Miami Herald, 9/5/96 formatted by Lisa Crawford
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