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| Orange Sponge Cake
7 eggs, separated at room temperature
1/2 cup of orange juice
1 tablespoon of orange peel
3 tablespoons of Sucaryl (zero-calorie/carb sweetener)
2 tablespoons of lemon juice
1/2 teaspoon of vanilla
1 1/2 cup of cake flour
3/4 teaspoon of cream of tartar
Beat egg yolks at high speed until thick and lemon colored. Combine orange juice, orange peel, Sucaryl, lemon juice and vanilla. Beat flour into yolks alternately with liquid. Beat egg whites until foamy. Add cream of tartar and beat until stiff peaks form. Fold batter into egg whites. Pour into ungreased 9 inch tube pan. Bake in preheated 325ºF. oven for 45 minutes. Invert and cool.
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