Recipe: Italian Sponge Cake (using artificial sweetener)

*Most of my "diabetic" recipes use Splenda because Splenda and Sugar can be used interchangeably without having to alter the measurements. Also, Splenda doesn't contain aspartame. But this recipe is older than Splenda, and it does not specify whether to use Sweet N' Low or Equal.*

ITALIAN SPONGE CAKE
(Diabetic Friendly and Gluten Free)

5 eggs, separated, at room temperature
4 1/2 packets artificial sweetener
1 Tablespoon plus 1 tsp. Vanilla
1/2 tsp. grated lemon rind
3 Tbsp. Soy flour *may substitute all purpose flour*
4 Tbsp. heavy (whipping) cream
1/2 tsp. cream of tartar

Preheat oven to 325 degrees F. Grease a layer cake pan with butter or oil.

Place egg yolks and sugar substitute in bowl. Beat with electric hand mixer until well blended. Add vanilla and lemon rind. Continue to beat and add soy flour 1 Tbsp. at a time. Beat until well blended. Add heavy cream. Set aside.

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 layer cake pan.

Bake until done, about 30 minutes.

Makes 8 servings