POPPY-SEED LEMON SPONGE CAKE
This poppy seed lemon cake is a variation on the cakes I fell in love with however they are very bad for the waist line. Using for base of the cake, the sponge cake!
5 egg whites
2 eggs
¾ cup sugar
2 t pure vanilla extract
1 t lemon extract
¼ cup fresh lemon juice
2 T poppy seeds
1 cup unbleached flour
1 t baking powder
¼ t salt
In a clean bowl, beat egg whites, graduating add ¼ cup sugar until stiff peaks form, set aside
Beat eggs with ½ cup sugar, vanilla, lemon extract and lemon juice.
Sift flour, baking powder and on top of egg mixture, mix in well.
Fold 1 cup of beaten egg whites into flour mixture and mix to lighten.
Pour batter into remaining beaten eggs whites and fold.
Spray a 10 inch tube pan with a nonstick spray, pour cake batter into pan, and bake in a preheated oven at 350 for 35 minutes.
Let cool 45 minutes before serving.
Serves 8
Per Serving 132 Calories; 1g Fat (8.7% calories from fat); 5g Protein; 24g Carbohydrate; 0g Dietary Fiber; 53mg Cholesterol; 172mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 0 Fat; 1 Other Carbohydrates.