Low-Calorie Sponge Cake
Description
This International dessert features Reconstituted nonfat dry. The flavors come together beautifully. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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milk* 1 c Sifted, all-purpose flour 1 1/2 ts Baking powder 2 ts Grated lemon
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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.
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In small saucepan, heat milk until bubbles form around edge of pan.
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Remove from heat.
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Set aside.
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Preheat oven to 350.
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Sift flour with baking powder and salt.
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Set aside.
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In a small bowl, mix at high speed, eggs, until thick and lemon colored.
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Gradually add sugar, beating until mixture is smooth and well blendedabout 5 min.
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At low speed, blend in flour mixture until smooth.
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Add warm milk and peel, beating until combined.
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Immediately pour batter into ungreased, 9-inch angel food pan.
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Bake 30 min., or until cake tester inserted in center, comes out clean.
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Invert pan over neck of bottle.
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Let cool completely
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 45.0kcal
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 74.8mg4%
- Total Carbohydrate 9.1g4%
- Dietary Fiber 0.8g4%
- Sugars 0.1g
- Protein 1.4g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
baking, blending, cake, dessert, dry, international, low-cal, low-fat, lowcalorie, nonfat, reconstituted, sponge, title, vegan
