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Title: Low-Calorie Sponge Cake
Categories: Cake Dessert Diet Lowfat
Yield: 10 Servings
| 1/2 | c | Reconstituted nonfat dry milk* |
| 1 | c | Sifted, all-purpose flour |
| 1 1/2 | ts | Baking powder |
| 2 | ts | Grated lemon peel |
| 1 | ds | Salt |
| 3 | Eggs (or egg substitute equivalent) | |
| 3/4 | c | Sugar |
* Nonfat dry milk to which you've added the requisite amount of water.
In small saucepan, heat milk until bubbles form around edge of pan. Remove from heat. Set aside. Preheat oven to 350. Sift flour with baking powder and salt. Set aside.
In a small bowl, mix at high speed, eggs, until thick and lemon colored. Gradually add sugar, beating until mixture is smooth and well blended...about 5 min.
At low speed, blend in flour mixture until smooth. Add warm milk and peel, beating until combined. Immediately pour batter into ungreased, 9-inch angel food pan. Bake 30 min., or until cake tester inserted in center, comes out clean. Invert pan over neck of bottle. Let cool completely.
Makes 10 servings. 90 calories each, when served plain.
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