Coffee Sponge Cake(Diabetic) - cooking recipe

Ingredients

2 c. nonfat milk
2 Tbsp. instant coffee
nonnutritive sweetener (equivalent to 3/4 c. sugar)
2 envelopes unflavored gelatin
6 egg whites

Preparation

Scald nonfat milk.
Dissolve coffee and 1/3 sugar substitute (equivalent to 1/4 cup sugar) in scalded milk; chill until slightly thickened.
Beat four egg whites stiff.
Fold in coffee mixture.
Pour into mold; chill until firm.
Beat remaining egg whites gradually, adding remaining sugar substitute.
Continue beating until stiff.
Spread over mold with spatula bringing to edges.