Chocolaty Sponge Cake

p strongServes 12/strong/p
li4 egg whites/li
li1/4 tsp cream of tartar/li
li1/4 tsp salt/li
li1/3 cup sugar*/li
li2 egg yolks/li
li1 tsp vanilla/li
li1/4 cup all-purpose flour/li
li1/4 cup cocoa/li
pem*Use 1/4 cup sugar substitute to lower the carbohydrate content/em/p
liPreheat oven to 325 F./li
liBeat egg whites, cream of tartar, and salt in a medium mixing bowl until foamy. Gradually add sugar and continue to beat until stiff peaks form. The peaks should stand straight up without collapsing./li
liAdd egg yolks and vanilla to egg whites mixture; mix well./li
liIn a separate bowl, combine flour and cocoa, then gradually mix into the egg mixture./li
liPour the batter into an 8-inch cake pan lined with waxed paper, and spread it around with a silicon spatula./li
liBake for 25-30 minutes or until cake is springy to a light touch. To release from pan, run a knife around the edges and cool immediately on a paper towel lined rack./li
h3Nutritional Information per Serving/h3
li52.7 Calories/li
li0.8 g Fat/li
li27.6 mg Cholesterol/li
li68.1 mg Sodium/li
li8.7 g Carbohydrate/li
li0.4 g Fiber/li
li2.2 g Protein/li
pcitePhoto credit: a href=""Moria on Flickr/a/cite/p
p class="small-note"Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist./p


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