Sponge Cake w/Lemony Cream Cheese Frosting

Carbs Per Serving: 35 grams carbs total
Effort: Easy

Ingredients:
5 jumbo eggs — separated
1 dash cream of tartar
7 packets sweetener (splenda or stevia)
2 tablespoons vanilla extract
2 teaspoons grated lemon peel
2 tablespoons lemon juice
4 tablespoons Atkins Bake Mix
4 tablespoons heavy cream

Frosting
3 ounces cream cheese — room temperature
3 tablespoons heavy cream
1 tablespoon butter — room temperature
4 packets sweetener
1/2 teaspoon vanilla
1 tablespoon lemon juice

How to Prepare:

Preheat oven to 325f. Spray a 9″ square cake pan with butter flavor cooking spray. Beat egg whites until stiff with cream of tartar. In another bowl, beat remaining cake ingredients until smooth. Pour over beaten whites and gently fold in, being careful not to break the whites down too much. Bake in a 325f oven for approx 30 minutes or until browned all over on top and puffy. Remove from oven and let cool to room temperature.(cake will fall in the center).

To make frosting, beat room temp butter and cream cheese until smooth. Add remaining ingredients and beat well. Spread over cooled cake.

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