Ww 1 Point Sponge Cake Food

WW 1 POINT WW CAKE - DIET SODA

Steps:

• Mix cake mix and diet pepsi in a bowl.
• Bake for the baking times on the box.
• Let cool and add the fat free cool whip for topping.

WW 1 POINT - SPONGE CAKE

Steps:

• Preheat oven to 325°F.
• Spray 10-inch jelly-roll pan with nonstick spray, dust with flour, and line with parchment paper.
• Combine cake flour, cornstarch, and salt in medium bowl, sift three times.
• With electric mixer on medium speed, beat the egg whites in large bowl until thick and foamy.
• Gradually sprinkle in the sugar and cream of tartar.
• Continue beating until the egg whites form medium peaks, 3-5 minute.
• Add the flour mixture in 3 additions, gently folding each addition into the egg whites until well combined.
• Fold in the butter, vanilla, if using, fold in the walnuts, citrus zest, and almond extract.
• Pour the batter in the pan.
• Bake until toothpick inserted comes out clean and cake begins to pull away from the sides of the pan, about 25 minute.
• Cool the cake in the pan for 10 minute.
• Remove from pan and cool completely.
• Variation: For chocolate sponge cake, replace 1/4 cup of the cake flour with 1/4 dutch unsweetened cocoa powder, plus 1/2 tsp instant espresso powder.
• Optional topping (may increase points): Combine 1/2 cup water with 1/2 cup sugar in saucepan, and bring to a boil. Remove syrup from heat and let stand until cool. Syrup can be flavored with dissolved espresso powder, run, or any type of liqueur.

TRADITIONAL SPONGE CAKE

Steps:

• Preheat oven to 325°. Let eggs stand at room temperature for 30 minutes. Sift flour and salt; set aside. , In a large bowl, beat yolks until slightly thickened. Gradually add 1 cup sugar, beating until thick and lemon-colored. Blend in water and vanilla. Add dry ingredients to yolk mixture; mix well. , In another bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack until cake springs back when lightly touched, 55-60 minutes. Immediately invert the pan; cool completely. , Run a knife around side and center tube of pan. Remove cake to a serving plate. If desired, serve with ice cream topping.