Sponge Cake w/Lemony Cream Cheese Frosting
A low-carb Atkins recipe for Sponge Cake w/Lemony Cream Cheese Frosting.
AmericanOtherIntermediate30 minBy Northstar
Ingredients
Servings
4
- 5 jumbo eggs -- separated 1 dash cream of tartar
- 7 packets sweetener 2 tablespoons vanilla extract
- 2 tsp grated lemon peel 2 tablespoons lemon juice
- 4 tbsp Atkins Bake Mix 4 tablespoons heavy creamFrosting
- 3 oz cream cheese -- room temperature 3 tablespoons heavy cream
- 1 tbsp butter -- room temperature 4 packets sweetener
- 0.5 tsp vanilla 1 tablespoon lemon juice
Instructions
- 1
Preheat oven to 325f. Spray a 9" square cake pan with butter flavor cooking spray. Beat egg whites until stiff with cream of tartar. In another bowl, beat remaining cake ingredients until smooth. Pour over beaten whites and gently fold in, being careful not to break the whites down too much. Bake in a 325f oven for approx 30 minutes or until browned all over on top and puffy. Remove from oven and let cool to room temperature.(cake will fall in the center). To make frosting, beat room temp butter and cream cheese until smooth. Add remaining ingredients and beat well. Spread over cooled cake. Spice & Nut Cake CarbsPerServing:79g carbs total
Tags
atkins-diet