Splenda Angel Food Cake Recipe

Half Cake Recipe

Metric:

6 large egg whites
59.14 ml cake flour
59.14 ml cornstarch
208.19 ml Splenda granular, sugar substitute
1.23 ml salt
1.23 ml cream of tartar
4.92 ml vanilla

US Measurements:

6 large egg whites
1/4 cup cake flour
1/4 cup cornstarch
7/8 (7 ounces) cup Splenda granular, sugar substitute
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 teaspoon vanilla
Oven: 375

 

Bring egg whites to room temperature. Sift together the cake flour, cornstarch, and Splenda; set aside. In large mixer bowl, combine egg whites, salt, cream of tartar, and vanilla extract. Beat on high speed until stiff and stand in peaks. This takes 1 1/2 to 2 minutes. Do Not Overbeat. Turn mixer to lowest speed and sprinkle in the sifted flour mixture for 1 1/2 minutes.

Carefully pour (using a rubber spatula) cake batter into the ungreased 10-inch tube pan. Bake at 375 for 35 minutes. Do not under bake as it will sink on you after baking. It is better to over bake this cake than under bake. The top can be well browned. Remove from oven and turn upside down on counter to cool. I place it on a sturdy bottle with a small enough neck that it fits through the center hole of the pan.

This cake rises quite high. Let cool completely before using or freezing.

 


 


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