Diabetic Sponge Cake - cooking recipe

Ingredients

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

Preparation

Beat egg yolks until thick and lemon colored.
Add water, sweetener, vanilla and lemon juice to yolks.
Beat until thick and fluffy.
Beat egg whites (with clean beaters) until foamy.
Add cream of tartar and beat until stiff peaks form.
Carefully fold egg whites into yolk mixture.
Combine sifted flour and salt and sift gradually over egg whites, yolk mixture, folding in gently. Pour into ungreased 9-inch or 10-inch tube pan.
Bake at 325\u00b0 for 1 1/4 hours.