Sponge Cake w/Lemony Cream Cheese Frosting 

CarbsPerServing:35g carbs total



5 jumbo eggs — separated

1 dash cream of tartar

7 packets sweetener

2 tablespoons vanilla extract

2 teaspoons grated lemon peel

2 tablespoons lemon  juice

4 tablespoons Atkins Bake Mix

4 tablespoons heavycreamFrosting

3 ounces cream cheese —  room temperature

3 tablespoons heavy cream

1 tablespoon butter — room temperature

4 packets sweetener

1/2 teaspoon vanilla

1 tablespoon lemon juice

How to Prepare:

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.

NOTE. Most Ingredients in these recipes can be bought in good health food shops and grocery store. If you have trouble finding something, feel free to exchange, but keep track of the carbs.