7 eggs, separated (room temperature)
1/2 c. cold water
3 Tbsp. liquid sweetener
1/2 tsp. vanilla
2 Tbsp. lemon juice
3/4 tsp. cream of tartar
1 1/2 c. sifted cake flour
1/4 tsp. salt

Beat egg yolks 5 minutes until thick. Combine water, sweetener, vanilla and lemon juice; add to yolks. Beat 10 minutes until thick and fluffy. Beat egg whites until fluffy. Add cream of tartar and beat until stiff peaks form. Fold carefully into yolk mixture. Combine sifted flour and salt. Sift a little at a time over mixture, folding in gently. Pour into ungreased 9 or 10-inch tube pan. Bake in slow 325° oven for 1 1/4 hours.

Each serving equals 1/2 bread exchange and 1/2 meat exchange.