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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Low Calorie Sponge cake, can substitue Splenda or Sweet N Low for the sugar Ingredients:
1/2 c. nonfat dry milk |
1 c. all-purpose flour, sifted |
1 1/2 tsp. baking powder |
1 dash salt |
3 eggs |
3/4 c. sugar |
2 tsp. grated lemon peel |
Directions:
1. In small saucepan, heat milk until bubbles form around edge of pan. Remove from heat; set aside.
2. Preheat oven to 350 F. Sift flour with baking powder and salt; set aside.
3. In small bowl of electric mixer, at high speed, beat eggs until thick and lemon colored. Gradually add sugar, beating until mixture is smooth and well blended, about 5 minutes.
4. At low speed, blend in flour mixture just until smooth. Add warm milk and peel, beating just until combined.
5. Immediately pour batter into ungreased 9 inch angel food pan. Bake 30 minutes, or until cake tester inserted in center comes out clean. Invert pan over neck of bottle; let cool completely. Serve plain. Makes 10 servings; 90 calories each.
6. Sift before measuring.
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