CookingWithPam NOTE: Don't let the whole eggs in this recipe scare you away. They provide the only fat in the recipe. That's right! This one doesn't use any oil or butter. You'll love these light, airy cakes as shortcakes with unsweetened fruit and some whipped topping.

Use a pastry bag to "pump" some nonfat whipped topping or low sugar jelly (or low sugar jelly-whipped topping mixture) into the center of the Individual Sponge Cakes and you have a healthier, homemade snack cake alternative.

From Chapter 14:
Individual Sponge Cakes

Yield: 12 cupcakes

1 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
3 eggs
3/4 cup granulated sugar
1 tablespoon lemon juice
6 tablespoons hot milk
Optional: 1/2 teaspoon lemon zest

1. Preheat oven to 350° F. Mix together flour, salt, and baking powder. In a food processor or mixing bowl, beat eggs until fluffy and lemon colored. Add sugar, lemon juice, and, if using, optional lemon zest. Add flour mixture; process only enough to blend. Add hot milk, process until blended.
2. Pour into 12-section muffin pan treated with nonstick spray. (Also works well as 24 mini-muffins.) If lining the muffin pan, use foil liners. Bake for 15 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cakes will be golden brown and firm to touch. Move cupcakes to a rack to cool.

Nutrition Analysis:
Calories per serving: 105.88
PCF Ratio: 10-79-10
Protein per serving: 2.72 g
Carbohydrate per serving: 21.16 g
Fat per serving: 1.22 g
Sat. Fat: 0.37
Sodium: 155.72
Exchange Approximations: 1 1/2 Starch/Bread

(No artificial sweeteners used in the recipes -- anywhere, anytime!)