Diabetic Daisy Cake

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9 eggs - separated

1/2 tsp. baking powder

2 tsp. liquid fructose

1/2 tsp. salt

1 1/2 cup flour - sifted

2 tsp. lemon extract

3/4 tsp. cream of tartar


Beat egg whites and fructose until stiff. Beat egg yolks until fluffy and light yellow in color. Combine flour, cream of tartar, baking powder, and salt in a sifter. Add alternately with egg yolks to stiffened eggs whites, beating continually, and add lemon extract. Pour into a 10-inch angel food cake pan. Bake at 325 degrees for 55 to 60 minutes, or until done.

Recipe By: Samantha Strickland

Availability In-Stock