This cake is also sugar free.
This cake is a dieter's dream!
|Prep time||10 minutes|
|Cooking time||45 minutes|
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.
|Diet Choices||Gluten-free, rice-free, dairy-free, tree nut-free, soy-free|
|Tags||angel food cake birthday cake dessert fondue parties Potato starch sugar free summer|