Diabetic Sponge Cake

1/2 Cup fruit juice -- orange

3 Tablespoons Sweet 'n Low or any sugar substitute

2 Tablespoons lemon juice

3/4 Teaspoon cream of tartar

1 1/2 Cups sifted cake flour

1/4 Teaspoon salt Separate eggs. Beat egg whites with salt until foamy. Add cream of tartar an d continue beating until stiff. In another bowl, combine rest of ingredients a nd mix well. Fold in beaten egg whites. Bake in greased and floured bundt pan at

350 degrees for 40 minutes or longer; test with toothpick. Serve with no s ugar jelly (all fruit) and Cool Whip.