High Protein Sponge Cake

ANGELIQUE KELLY

4 eggs
3 heaped tablespoons of Trim Anytime Protein (any flavour)
¼ cup Trim Pure Soy Protein
½ teaspoon cream of tartar
2 level tablespoons Splenda spoon for spoon

Pre-heat the oven to 180C and line a small cake tin with Glad Bake, or spray a non-stick tin.
Separate the eggs and beat egg whites till stiff, adding Splenda while beating.

In a separate bowl mix protein powders and cream of tartar.

In another bowl, beat egg yolks till creamy and fold into egg whites. Slowly fold in powder mixture.

Add to cake tin and cook for approx 20 minutes.

Serves 6.