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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

Basic Sponge Cake (Genoise)

Source: The Joslin Diabetes Gourmet Cookbook. Copyright © 1993

A traditional sponge cake.

Nutrition Facts

Makes 16 servings
Amount Per Serving

Calories	150.2

Total Carbs	22.9 g

Dietary Fiber	0.3 g

Sugars	9.1 g

Total Fat	5.4 g

Saturated Fat	0.6 g

Unsaturated Fat	1.4 g

Potassium	147.0 mg

Protein	2.9 g

Sodium	20.4 mg

Dietary Exchanges 5.4 Fat, 0.1 Meat, 0.5 Other Carbs, 0.8 Starch, 0.3 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

1.0
1 each butter flavored cooking spray 2.0
2 cup Flour, cake, white, enriched, unsifted 0.75
0 3/4 cup fructose sweetener 1.0
1 tbsp low sodium baking powder 0.5
0 1/2 tsp salt 0.3333
0.3333 cup canola oil 2.0
2 each eggs 0.5
0 1/2 cup liquid egg substitute 0.5
0 1/2 cup cold water 1.5
1 1/2 tsp vanilla extract 1.0
1 each medium lemons 1.0
1 cup egg whites (cup) 0.5
0 1/2 tsp cream of tartar

Directions

Preheat the oven to 325 degrees F. Lightly spray two 9-inch round cake pans or a 10-inch tube pan with cooking spray. Dust with flour.
In a large bowl, sift together cake flour, fructose, baking powder, and salt. Make a well in the middle.
Beat together oil, egg yolks, egg substitute, water, vanilla, and lemon zest. Pour into flour mixture; blend well.
In a large mxing bowl, beat egg whites until frothy. Add cream of tartar and beat until egg whites form stiff peaks.
Stir about 1/2 cup beaten egg whites into flour and egg mixture to lighten it. Gently fold in the remaining egg whites. When blended, divide batter between prepared cake pans. Bake for 25 to 30 minutes (50 to 55 minutes for tube pan), until cake is golden brown and begins to pull away slightly from the sides. Do NOT open the oven door until cake is almost done, or it may fall. Run metal spatula or knife around the edges and turn out at once onto a wire rack. Cool completely.