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670 -- SPONGE CAKE

7 eggs
1/2 c. cold water
3 tbsp. sugar substitute
1/2 tsp. vanilla
2 tbsp. lemon juice
1/4 tsp. cream of tartar
1 1/2 c. cake flour
1/4 tsp. salt
Beat egg yolks until thick and lemon colored. Combine water, sugar
substitute, vanilla, and lemon juice. Add to egg yolks beat until thick and
foamy; add cream of tartar to beaten egg whites and continue beating until stiff
peaks form. Fold carefully into yolk mixture. Combine sifted flour and salt.
Sift a little at a time over the mixture, folding in gently. Pour into an
ungreased 9 or 10 inch tube pan. Bake at 325 degrees for 1 hour and 15 minutes.
One serving = 1 bread exchange.
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