Chocolate Sponge Cake
2 Egg Whites
3/4 C Fructose (Fruit Sugar) – divided
1/2 Tsp Cream Of Tartar
1/2 C Egg Substitute, Real
2 Tbsp Unsweetened Dutch Cocoa Powder
3/4 C Water – at room temperature
1 1/2 C All-Purpose Flour
1/4 Tsp Salt
Preheat oven to 325 F. Use greased 10-inch tube pan.
In large bowl of electric mixer, beat egg whites until almost stiif.
Sprinkle whites with 1/4 cup fructose and cream of tartar. Continue
beating until stiff, but not dry, peaks form. Set aside.
In clean bowl, add egg substitute, mix cocoa with remaining fructose and
add to bowl, blending ingredients together. Blend in water.
Sift flour and salt onto batter; fold with spatula to incorporate. Fold
egg whites into batter.
Spoon into ungreased tube pan. Set on center rack in oven and bake 45 mins
or until a cake or bamboo skewer inserted in cake comes out dry.
Invert cake onto rack; allow to cool. Remove cake from pan and turn it
right side up. Cool.