Diabetic Sponge Cake
Submitted by skychapman
Light, airy sponge cake made with sugar substitute and orange juice. Fluffy texture without the sugar spike, topped with sugar-free jam and whipped cream.
YIELD
1 cakePREP
10 minCOOK
40 minREADY
50 minNobody should miss out on cake, and this sponge proves you don’t need heaps of sugar to get that cloud-like texture.
Seven eggs get whipped into billowy peaks that create the structure, while orange juice and lemon add brightness without extra sweeteners. The result is tender, springy, and genuinely satisfying.
Baked in a bundt pan so every slice looks impressive, then served with all-fruit jam and a dollop of whipped topping. Simple, elegant, and gentle on blood sugar.
Chef Tips
- Beat egg whites until stiff peaks form but not dry, or the cake will be dense
- Fold the egg whites in gently to keep all that air you just whipped in
- Don’t skip sifting the cake flour, it prevents lumps and keeps the texture light
- Test with a toothpick at 40 minutes, but it might need up to 50 depending on your oven
- Let it cool completely before turning out of the pan to prevent breaking
Ingredients
Directions
Separate eggs.
Beat egg whites with salt until foamy.
Add cream of tartar and continue beating until stiff.
In another bowl, combine rest of ingredients and mix well.
Fold in beaten egg whites.
Bake in greased and floured bundt pan at 350℉ (180℃) F for 40 minutes or longer; test with toothpick.
Serve with no sugar jelly (all fruit) and whipped topping.
Comments
love the recipe but i am trying to find a recipe without artificial sweetner
You have great write up, I always read your blog. and I must say you are doing good job, plz do write like this.
When you say add in all other ingredients, does that include the egg yolks or are they not used?