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611 -- DIABETIC SPONGE CAKE

7 eggs
1/2 c. fruit juice, orange
3 tbsp. Sweet 'n Low or any sugar
substitute
2 tbsp. lemon juice
3/4 tsp. cream of tartar
1 1/2 c. sifted cake flour
1/4 tsp. salt
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.
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