Splenda Sub. Sponge Cake - cooking recipe

Ingredients

9 eggs, separated
1 1/2 cups Splenda sugar substitute
1 1/3 potato starch
1/2 lemon

Preparation

Beat eggs whites and 3/4 cup Splenda.
Mix eggs yolks with 3/4 cups Slpenda potato starch and lemon juice.
Gently fold in egg whites.
Bake one hour at 350\u00b0F.