Angel Food Cake

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 1 1/2 cups egg whites (whites from 10 to 12 large eggs)
• 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 cake flour, sifted
• 1/4 cup cornstarch
• 3/4 cup splenda sugar blend for baking

Recipe

• 1 note: for those not use to making angel food cakes *don't* get any yoke in the whites, if you do throw out and start over. i always separate the egg in a glass first. then if no yoke pour into measuring container.
• 2 preheat oven to 350° degrees.
• 3 place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.
• 4 add cream of tartar and vanilla extract.
• 5 beat at high speed with an electric mixer until soft peaks form.
• 6 gradually add 1/4 cup splenda® sugar blend for baking and light corn syrup.
• 7 sift flour and cornstarch 2 times into another large mixing bowl.
• 8 add 3/4 cup splenda® sugar blend for baking to flour mixture, stirring until blended.
• 9 sprinkle 1/4 of the flour mixture over the egg whites. fold gently.
• 10 repeat procedure three times with the remaining flour mixture.
• 11 pour batter into an ungreased 10-inch tube pan, spreading batter evenly in pan. cut through batter with a knife to remove air bubbles.
• 12 bake on lowest rack in oven for 40 to 45 minutes, or until cake springs back when lightly touched.
• 13 invert tube pan; cool cake in the pan for 30 to 40 minutes.
• 14 loosen cake from sides of pan using a narrow metal spatula; remove cake from pan.