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Basic Sponge Cake (Genoise)
Source: The Joslin Diabetes Gourmet Cookbook. Copyright © 1993

A traditional sponge cake.

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

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
1 Fat , 1/2 Meat , 1/2 Other Carbs , 1 Starch , 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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1 each  butter flavored cooking spray
2 cup  Flour, cake, white, enriched, unsifted
0 3/4 cup  fructose sweetener
1 tbsp  low sodium baking powder
0 1/2 tsp  salt
0.3333 cup  canola oil
2 each  eggs
0 1/2 cup  liquid egg substitute
0 1/2 cup  cold water
1 1/2 tsp  vanilla extract
1 each  medium lemons
1 cup  egg whites (cup)
0 1/2 tsp  cream of tartar
  1. 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.
  2. In a large bowl, sift together cake flour, fructose, baking powder, and salt. Make a well in the middle.
  3. Beat together oil, egg yolks, egg substitute, water, vanilla, and lemon zest. Pour into flour mixture; blend well.
  4. In a large mxing bowl, beat egg whites until frothy. Add cream of tartar and beat until egg whites form stiff peaks.
  5. 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.

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