Angel Food Cake

Recipe by Charlotte J
READY IN: 1hr 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Note: For those not use to making angel food cakes *Don't* get any yoke in the whites, if you do throw out and start over. I always separate the egg in a glass first. Then if no yoke pour into measuring container.
  • Preheat oven to 350° degrees.
  • 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.
  • 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.
  • Sprinkle 1/4 of the flour mixture over the egg whites. Fold gently.
  • Repeat procedure three times with the remaining flour mixture.
  • Pour batter into an ungreased 10-inch tube pan, spreading batter evenly in pan. Cut through batter with a knife to remove air bubbles.
  • Bake on lowest rack in oven for 40 to 45 minutes, or until cake springs back when lightly touched.
  • Invert tube pan; cool cake in the pan for 30 to 40 minutes.
  • Loosen cake from sides of pan using a narrow metal spatula; remove cake from pan.
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