Angel Food Cake -- SPLENDA

Angel Food Cake

Servings: 12
Preparation time: 30 minutes
Cook time: 40 minutes
Cool time: 30 minutes

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
1/4 cup light corn syrup
1 cup sifted cake flour
1/4 cup cornstarch
3/4 cup SPLENDA® Sugar Blend for Baking
PREHEAT oven to 350ºF.

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.
Serving Size: 1 slice
Exchanges per Serving: 2 Starches
Calories:  170
Calories from Fat:  0
Total Fat:  0g
Saturated Fat:   0g
Cholesterol:  0mg
Sodium:  70mg
Total Carbohydrate:  39g
Dietary Fiber:  0g
Sugars:  27g
Protein:  4g
This recipe, when compared to a full fat, full sugar version, has a 32% reduction in calories, a 27% reduction in fat, a 41% reduction in carbohydrates and a 77% reduction in sugars!
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