Ingredients Jump to Instructions ↓

  1. Meal Course or Part:

  2. Appetizers & Snacks Bars & Brownies Beverages & Drinks Breads, Muffins & Rolls Breakfast & Brunch Dishes Cakes, Cupcakes & Frostings Candies & Fudges Cookies Desserts Pies & Pie Crusts Salads & Salad Dressings Sandwiches Sauces & Condiments Side Dishes Soups, Stews & Chili

  3. Main Dish Recipes:

  4. Beef Entrees Chicken Entrees Ground Meats & Sausage Lamb Entrees Pork Entrees Seafood Entrees Turkey Entrees Veal Entrees Vegetarian Entrees Wild Game Entrees

  5. Health & Diet Recipes:

  6. Diabetic Recipes Gluten-Free Recipes Healthier Recipes

  7. World Cuisines:

  8. Asian & Indian International Dishes Italian & Mediterranean Mexican & Southwestern

  9. Specialty Recipes:

  10. BBQ & Grilling Recipes Family-Favorite Recipes Holiday Recipes Pasta Dishes Pet Food Recipes Pizza Recipes Pumpkin Recipes

  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.


Send feedback