Cake, Italian Sponge (!)dessert- cake, ethnic- italian 5 large egg; seperated, at room temp 8 tsp Splenda, granular; or other sugar equivalent 1 tbs vanilla; plus 1 tsp vanilla 1/2 tsp grated lemon rind 3 tbs soy powder; or 'soya' powder 4 tbs heavy cream 1/2 tsp cream of tartar Preheat oven to 325 Grease a layer cake pan with butter or oil Place egg yolks and sugar sub in bowl. Beat with electric hand mixer until well blended. Add vanilla and lemon rind. Continue to beat and add soya powder 1 tablespoon at a time. Beat until well blended. Add heavy cream and mix. Beat egg whites with cream of tartar until stiff. Fold in yolk mixture into whites with an under and over movement. Be careful not to break down the egg whites. Turn into layer cake pan and bake in 325 degree oven until done (about 30 minutes) ENJOY!! Per serving: 670 Calories (kcal); 48g Total Fat; (65% calories from fat); 36g Protein; 20g Carbohydrate; 1017mg Cholesterol; 301mg Sodium Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates 17g carb entire recipe (20g carb / 3 g fiber) per Mastercook NYC Nutrition Analysis (entire recipe): water=233.7 g; calories=701.6; protein=37.87 g; total fat=50.48 g; carbohydrate=13.49 g; dietary fiber=1.61 g; ash=3.92 g; calcium=196.8 mg; phosphorus=560.7 mg; iron=4.7 mg; sodium=342 mg; potassium=1015 mg; magnesium=98.4 mg; zinc=3.53 mg; copper=0.51 mg; manganese=0.46 mg; vitamin A=2489 IU; vitamin E=3.31 mg ATE; thiamin=0.26 mg; riboflavin=1.53 mg; niacin=0.96 mg; pantothenic acid=3.55 mg; vitamin B6=0.44 mg; folate=173.7 ug; vitamin B12=2.61 ug; vitamin C=1.64 mg; saturated fat=22.04 g; monounsaturated fat=16.65 g; polyunsaturated fat=6.05 g; cholesterol=1145 mg; alcohol=5.96 g; selenium=78.48 ug; refuse=8.68%; %cal as carb:prot:fat=8:23:69; WW Pts=17.92; (incomplete analysis) |
