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Sugar Free Angel Food Cake safe

This cake is also sugar free.

By valeriefender

2011-12-21 17:09:21

This cake is a dieter's dream!

Prep time 10 minutes
Cooking time 45 minutes
Servings 8


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


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.

Category Dessert
Cuisine North American
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


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