Sponge Cake

Sponge Cake
(12 servings)

½ cup cornstarch
2 tablespoons all-purpose flour
1 teaspoon baking powder
3 eggs
1/3 cup sugar
4 packets Sweet 'N Low® granulated sugar substitute
2 cups Delicious Whipped topping (see separate recipe)
12 medium-size fresh strawberries

Preheat oven to 375°F. Spray two 8-inch round layer pans with nonstick coating agent.* Sift together cornstarch, flour, and baking powder. In separate deep bowl, beat eggs with electric mixer until foamy. Beat in sugar and Sweet 'N Low gradually, and continue beating 5 minutes or until mixture is very thick and lemon colored. Gently fold in dry ingredients, a few tablespoons at a time, mixing carefully and thoroughly. Turn mixture into prepared pans. Place in oven and reduce heat to 350°F. Bake 15 minutes, or until cake begins to shrink from sides of pan and top springs back when lightly pressed with finger. Let stand 1 or 2 minutes. Loosen sides and turn onto cooling rack. When cool, fill and frost with Delicious Whipped Topping. Top with strawberries.

Nutrients Per Serving (1/2 of cake):

Calories 115 Protein: 6 g Carbohydrate: 15 g Fat: 4 g Sodium: 100 mg Cholesterol: 65.

Dietary Exchanges:

1/2 Starch, ½ Fruit, ½ Very Lean Meat, ½ Fat

*There’s no need to spray with a nonstick coating agent if you own nonstick 8-inch layer pans.