Sugar Free Angel Food Cake

Ingredients

12 large egg whites
1/2 cup potato starch
1/2 cup corn starch
1 3/4 cups Splenda granular sugar substitute
1/2 tsp salt
1/2 tsp cream of tartar
2 tsp vanilla

Instructions

1 – Bring egg whites to room temperature.

2 – Sift together the potato starch, corn starch, and 1 3/4 cups Splenda; set aside.

3 – In large mixer bowl, combine egg whites, salt, cream of tartar, and vanilla extract.

4 – Beat on high speed until stiff and stands in peaks. This takes 1 1/2 to 2 minutes.

5 – Do not overbeat.

6 – Turn mixer to lowest speed and sprinkle in the sifted flour mixture for 1 1/2 minutes.

7 – Carefully pour (using a rubber spatula) cake batter into the ungreased 10-inch tube pan.

8 – Bake at 375 degrees for 35 minutes.

9 – Do not under baker as it will sink on you after baking.

10 – It is better to over bake this cake than under bake.

11 – The top can be well browned.

12 – Remove from oven and turn upside down on counter to cool.

13 – The recipe author places it on a sturdy bottle with a small enough neck that it fits through the center hole of the pan.

14 – This cake rises quite high.

15 – Let cool completely before using or freezing.