Diabetic Sponge Cake - cooking recipe

Ingredients

7 eggs, separated
3 Tbsp. artificial sweetener
1/2 tsp. vanilla
2 Tbsp. lemon juice
3/4 tsp. cream of tartar
1/4 tsp. salt
1 1/2 c. sifted flour

Preparation

Beat egg yolks until thick and lemony colored.
Add 1/2 cup of water, artificial sweetener, vanilla and lemon juice to egg yolks. Beat until thick and fluffy.
Using clean beaters, beat egg whites until foamy.
Add cream of tartar and beat until stiff peaks form. Carefully fold egg whites into egg yolk mixture.
Combine flour and salt; sift gradually over egg whites and yolk mixture, folding in gently.
Pour into ungreased 10-inch tube pan.
Bake at 325\u00b0 for 1 1/4 hours.
Makes 12 servings.