Sugar Free Gluten Free Angel Food Cake

Recipe by Juliansmommy
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring egg whites to room temperature.
  • Sift together the potato starch, cornstarch, and 1 3/4 cup Splenda; set aside.
  • In large mixer bowl, combine egg whites, salt, cream of tartar, and vanilla extract.
  • Beat on high speed until stiff and stand in peaks. This takes 1 1/2 to 2 minutes.
  • Do Not Overbeat.
  • Turn mixer to lowest speed and sprinkle in the sifted flour mixture for 1 1/2 minutes.
  • Carefully pour (using a rubber spatula) cake batter into the ungreased 10-inch tube pan.
  • Bake at 375° for 35 minutes.
  • Do not under bake as it will sink on you after baking.
  • It is better to over bake this cake than under bake.
  • The top can be well browned.
  • Remove from oven and turn upside down on counter to cool.
  • I place it on a sturdy bottle with a small enough neck that it fits through the center hole of the pan.
  • This cake rises quite high.
  • Let cool completely before using or freezing.
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