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Heavenly Angel Food Cake

  • 12servings
  • 190calories

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, D, E
MineralsZinc, Copper, Fluorine, Chromium, Manganese, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

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  11. 1 1/2 cups large egg whites

  12. 1 1/2 teaspoons cream of tartar

  13. 1 teaspoon vanilla extract

  14. 1/4 cup SPLENDA Sugar Blend for Baking

  15. 1/2 cup light corn syrup

  16. 1 cup sifted cake flour

  17. 1/4 cup cornstarch

  18. 3/4 cup SPLENDA Sugar Blend for Baking

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F (175°C).

  2. 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.

  3. 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.

  4. Sprinkle 1/4 of the flour mixture over the egg whites. Fold gently. Repeat procedure three times with the remaining flour mixture.

  5. Pour batter into an ungreased 10-inch tube pan, spreading batter evenly in pan. Cut through batter with a knife to remove air bubbles.

  6. Bake on lowest rack in oven for 40 to 45 minutes, or until cake springs back when lightly touched.

  7. Invert tube pan; cool cake in the pan for 30 to 40 minutes.

  8. Loosen cake from sides of pan using a narrow metal spatula; remove cake from pan.

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