Persimmon sponge cake- fat free, low-sugar

Name: Persimmon sponge cake- fat free, low-sugar Recipe
Yield: 2
Ingredients: Egg white fresh 2 large (remove); *Whole Wheat Flour 1/8 cup (remove); *Overripe Fuyu Persimmon medium (2-1/2 dia x 3-1/2 high). It should almost feel like a ripe persimmon of the other variety.; Brown Sugar .5 tsp unpacked (remove); cut four very thin slices of the persimmon. Remove the skin and set the slices aside.; Preheat oven to 350 F; In a bowl whip the eggs until they form soft peaks. Whip in the lemon peel cardamom and flour.; Skin the remaining persimmon and mash the fruit with half of the brown sugar. Whip into the egg mixture.; In two small lightly greased ramekins place one slice of the persimmon. fill ramekins with egg mixture and top with the remaining persimmon slices. Sprinkle with remaining brown sugar.; Bake at 350 until it looks dry and passes the cake tester test.

Number of Servings: 2

Ingredients

Egg white, fresh, 2 large (remove) *Whole Wheat Flour, 1/8 cup (remove) *Overripe Fuyu Persimmon, medium (2-1/2" dia x 3-1/2" high). It should almost feel like a ripe persimmon of the other variety. Brown Sugar, .5 tsp unpacked (remove)cut four very thin slices of the persimmon. Remove the skin, and set the slices aside.Preheat oven to 350 FIn a bowl, whip the eggs until they form soft peaks. Whip in the lemon peel, cardamom and flour. Skin the remaining persimmon and mash the fruit with half of the brown sugar. Whip into the egg mixture.In two small lightly greased ramekins, place one slice of the persimmon. fill ramekins with egg mixture, and top with the remaining persimmon slices. Sprinkle with remaining brown sugar.Bake at 350 until it looks dry and passes the cake tester test.

Directions

Serving Size:�2 servings

Servings Per Recipe: 2

Nutritional Info Amount Per Serving

Calories: 109.6
Total Fat: 0.5 g
Cholesterol: 0.0 mg
Sodium: 56.4 mg
Total Carbs: 23.6 g
Dietary Fiber: 4.4 g
Protein: 5.3 g

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