Spongecake

Recipe By Garth Lamson
Category Atkins; Cakes; Desserts
Main Ingredient Atkins Bake Mix
Cuisine Style American
Yield 4 Serving
Preparation Time 5 min
Cooking Time 8-10 min
Equipments 4 oz Molds or Ramekins; Electric mixer; measuring cups; measuring spoons; rubber spatula; sifter; Spoon

Ingredients

SPONGE CAKE

2 large Egg, seperated
6 tbsp Atkins Pancake & Waffle Mix, sifted
4 tbsp Splenda
Preparation
Preheat oven to 375 F.

Cake Instructions:

1. In your mixer, whip the egg whites until they form soft peaks. Slowlly add the sugar and continue to whip until stiff and glossy. A tip for the stiff is if the peaks stand striaght up when you pull the whisk out.

2. Fold in your beaten yolks and Atkins Waffle mix. Mix until combined.

3. Butter your 4, 4 oz ramekins. Using a spoon, divide the batter equally amoung the 4, 4 oz ramekins. Put on a cookie sheet and place in oven at 375F.
Bake roughly 8-10 minutes. You want the tops just to be turning brown.

4. Take out and allow to cool about 20 seconds. Flip onto your plate you are making the desert on. Continue.

Note: If they stick, just use a small spatula to run around the edges. They will fall right out then. I like to cut them in half and fill the center with fruit as seen in the photo.
______________________________________________________________________
Per Serving: 77 Calories; 48 g Fat; 1 g Sat Fat; 131 mg Cholesterol; 217 mg Sodium; 4 g Carb; 1 g Fiber; 10 g Protein.

Note
This is just a basic recipe. I definitely can see adding in flavors. You can add vanilla pods, or maybe cinnamon or nutmeg. Be inventive.



Created for Lamson Adventures Copyright
2003, Lamson Adventures Lo-carb Recipes.



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