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Light-As-Air Sponge Cake
Source: Enlitened Kosher Cooking by Nechama Cohen

Lemon and almond flavors make this variation on sponge cake truly delicious.

Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 150.7
Total Carbs 24.9 g
Dietary Fiber 0.7 g
Sugars 18.3 g
Total Fat 11.3 g
Saturated Fat 1.8 g
Unsaturated Fat 1.7 g
Potassium 139.3 mg
Protein 4.4 g
Sodium 97.6 mg
Dietary Exchanges
2 Fat , 1/2 Fruits , 1/2 Meat , 1/2 Other Carbs , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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6 each  eggs
0 1/2 tsp  fresh lemon juice
1 pinch  cold water
1 pinch  salt
2 tbsp  sugar
1 cup  sweetener (sugar substitute)
1 tsp  Sweetener, saccharin based liquid
0.3333 cup  olive oil
0 1/2 cup  potato starch
0 3/4 cup  ground almonds
1 1/2 tsp  low sodium baking powder
0.125 cup  Tea, lemon, diet, can/btl
0 1/2 tsp  baking soda
  1. Preheat oven to 325 degrees F. Beat eggs whites until frothy. While beating, add lemon juice and a few drops of cold water.
  2. As the egg whites start to thicken, add half the sugar and half the sugar substitute.
  3. In a separate bowl, beat the egg yolks with the other half of the sugar and sugar substitute. With the mixer running on low, slowly add the oil to the yolks while beating, until mixture turns light lemon-colored and thick.
  4. Mix the potato starch, ground almonds, and baking powder together. Add to the egg yolks, and using a spatula, fold in by hand, alternating with the tea.
  5. Carefully fold part of the whites into this mixture and then fold this mixture back into the whites.
  6. Bake in a non-greased 10-inch round tube pan for about 30-40 minutes, or until an inserted toothpick comes out clean and the top springs back to the touch.

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