Sugarless Sponge Cake

Course : Cakes
Serves: 12
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7 large egg yolks
1/2 cup orange juice
1 1/4 cups sugargranulated
1/4 cup water
1/2 teaspoon vanilla extract
1 tablespoon orange peel -- finely grated
1 3/4 cups cake flour -- sifted
1/4 teaspoon salt
7 large egg whites
3/4 teaspoon cream of tartar

Preparation / Directions:

To prepare batter: 1. Start heating oven to 350 degrees F. In a large bowl, beat egg yolks, orange juice, sweetener, water, vanilla extract and orange peel until yolks are very pale yellow, fluffy and the consistency of whipped cream - 10 to 30 minutes. (The yolk mixture will almost fill the bowl.) 2. With mixer at medium spped, beat in cake flour and salt, a heaping tablespoon at a time, until all has been added and mixture is smooth. (The volume will decrease as the flour is added.) 3. In a large bowl, beat egg whites until frothy; add cream of tartar. Continue beating until whites form very stiff peaks. 4. Drizzle about 1/4 of yolk mixture over whites; gently fold two together until smooth. Repeat 3 times. To bake the cake: 5. Pour batter into a 9 or 10 inch tube pan with a removeable bottom; smooth surface of batter; bake 55 to 65 minutes, or until surface of cake is light brown and a cake tester, inserted in center, comes out clean. Invert pan to cool.


Nutritional Information:

108 Calories (kcal); 3g Total Fat; (26% calories from fat); 5g Protein; 14g Carbohydrate; 124mg Cholesterol; 81mg Sodium

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