DIABETIC SPONGE CAKE 
7 eggs, separated
1 1/2 c. flour
3/4 c. unsweetened pineapple juice
1 tsp. vanilla
2 tbsp. artificial sweetener
1 tbsp. pineapple extract
1/2 tsp. salt
3/4 tsp. baking powder

Combine egg yolks with next seven ingredients. Beat egg whites with baking powder. Fold into yolk mixture. Bake in ungreased tube pan at 350 degrees for 60 minutes.

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