Diabetic Chiffon Cake

7 eggs separated
1/2 cup cold water
3 tbs non-caloric sweetener
1/2 tsp vanilla
2 tbs lemon juice
1/4 tsp cream of tarter
1 1/2 cups of sifted cake flour
1/4 tsp salt

Beat egg whites,sweetener,salt and vanilla with an electric mixer until stiff.
Beat egg yolks,water,lemon juice and cream of tarter.
Add to stiffly beaten egg whites.
Then fold the flour into mixture,DO NOT STIR!
Put in a greased chiffon pan.
Bake at 325 F for 75 minutes.
Do not open oven door as cake will fall.

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