Diabetic Sponge Cake

1. 1

   Beat egg yolks until thick and lemony colored.

2. 2

   Add 1/2 cup of water, artificial sweetener, vanilla and lemon juice to egg yolks. Beat until thick and fluffy.

3. 3

   Using clean beaters, beat egg whites until foamy.

4. 4

   Add cream of tartar and beat until stiff peaks form. Carefully fold egg whites into egg yolk mixture.

5. 5

   Combine flour and salt; sift gradually over egg whites and yolk mixture, folding in gently.

6. 6

   Pour into ungreased 10-inch tube pan.

7. 7

   Bake at 325u00b0 for 1 1/4 hours.

No additional tips available.