Sponge Cake (Low Calorie) – a delicious recipe with nonfat dry milk, flour, baking powder, salt, egg whites, Splenda sugar substitute. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. In small saucepan, heat milk until bubbles form around edge of pan. Remove from heat; set aside.
2
2. Preheat oven to 350u00b0F Sift flour with baking powder and salt; set aside.
3
3. In small bowl of electric mixer, at high speed, beat eggs until thick and lemon colored. Gradually add sugar, beating until mixture is smooth and well blended, about 5 minutes.
4
4. At low speed, blend in flour mixture just until smooth. Add warm milk and peel, beating just until combined.
5
5. Immediately pour batter into ungreased 9 inch angel food pan. Bake 30 minutes, or until cake tester inserted in center comes out clean. Invert pan over neck of bottle; let cool completely. Serve plain. Makes 10 servings; 90 calories each.
383
kcal
Calories
9
g
Fat
64
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup nonfat dry milk powder (reconstituted), 1 cup all-purpose flour (sifted), 1 1/2 teaspoons baking powder, 1 dash salt, and more.
Yes, Sponge Cake (Low Calorie) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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