Name: Diabetic Sponge Cake
Ingredients: 7 Eggs; 1/2 c Fruit juice; orange; 3 tb Sweet 'n Low or any sugar substitute; 2 tb Lemon juice; 3/4 ts Cream of tartar; 1 1/2 c Sifted cake flour; 1/4 ts Salt

Waiting in Scripture does not mean idly standing by. It is not a matter of resignation, but of commitment to the will of God. But what are we to do when we do not know what God wants us to do? What are we to do while we wait for the divine timetable to run its course? The answer of biblical precept and illustration is one. Do your duty; live in the light God has already given you. By walking in it you will find that God will make the future path clear.

Sinclair Ferguson

CATEGORY	CUISINE	TAG	YIELD
Eggs, Fruits, Dairy		Cakes, Diabetic	4	Servings

INGREDIENTS

7		Eggs
1/2	c	Fruit juice; orange
3	tb	Sweet 'n Low or any sugar substitute
2	tb	Lemon juice
3/4	ts	Cream of tartar
1 1/2	c	Sifted cake flour
1/4	ts	Salt

INSTRUCTIONS

Separate eggs. Beat egg whites with salt until foamy. Add cream of tartar
and continue beating until stiff. In another bowl, combine rest of
ingredients and mix well. Fold in beaten egg whites. Bake in greased and
floured bundt pan at 350 degrees for 40 minutes or longer; test with
toothpick. Serve with no sugar jelly (all fruit) and Cool Whip.
busted by sooz
Recipe by: Key Gourmet
Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on
Mar 05, 1998

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