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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Light-As-Air Sponge Cake

Source: Enlitened Kosher Cooking by Nechama Cohen

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

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 11.3 Fat, 0.0 Fruits, 0.5 Meat, 0.1 Other Carbs, 0.1 Starch, 0.1 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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Servings

Ingredients

6.0
6 each eggs 0.5
0 1/2 tsp fresh lemon juice 1.0
1 pinch cold water 1.0
1 pinch salt 2.0
2 tbsp sugar 1.0
1 cup sweetener (sugar substitute) 1.0
1 tsp Sweetener, saccharin based liquid 0.3333
0.3333 cup olive oil 0.5
0 1/2 cup potato starch 0.75
0 3/4 cup ground almonds 1.5
1 1/2 tsp low sodium baking powder 0.125
0.125 cup Tea, lemon, diet, can/btl 0.5
0 1/2 tsp baking soda

Directions

Preheat oven to 325 degrees F. Beat eggs whites until frothy. While beating, add lemon juice and a few drops of cold water.
As the egg whites start to thicken, add half the sugar and half the sugar substitute.
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.
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.
Carefully fold part of the whites into this mixture and then fold this mixture back into the whites.
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.