You'll love this great version of angel food cake! It's delicate and delicious -- without all the added sugar!
INGREDIENTS (for 1 servings):
- 1 1/2 cups egg whites
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 1/4 cup SPLENDA® Sugar Blend for Baking
- 1/2 cup light corn syrup
- 1 cup sifted cake flour
- 1/4 cup cornstarch
- 3/4 cup SPLENDA® Sugar Blend for Baking
PREHEAT oven to 350 degrees F.
PLACE egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Add cream of tartar and vanilla extract. Beat at high speed with an electric mixer until soft peaks form. Gradually add 1/4 cup SPLENDA® Sugar Blend for Baking and light corn syrup.
SIFT flour and cornstarch 2 times into another large mixing bowl. Add 3/4 cup SPLENDA® Sugar Blend for Baking to flour mixture, stirring until blended.
SPRINKLE 1/4 of the flour mixture over the egg whites. Fold gently. Repeat procedure three times with the remaining flour mixture.
POUR batter into an ungreased 10-inch tube pan, spreading batter evenly in pan. Cut through batter with a knife to remove air bubbles.
BAKE on lowest rack in oven for 40 to 45 minutes, or until cake springs back when lightly touched.
INVERT tube pan; cool cake in the pan for 30 to 40 minutes.
LOOSEN cake from sides of pan using a narrow metal spatula; remove cake from pan.
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