Sugar Free Angel Food Cake
IntroductionGreat with fresh strawberries! Great with fresh strawberries!
1 cup sifted cake flour
1-1/2 cups Splenda
1/2 tsp salt
12 egg whites
1 tbsp water
1 tsp vanilla extract
1 tsp cream of tartar
Sift flour, salt, cream of tartar and splenda together.
In a separate bowl, beat egg whites, water, and vanilla until soft peaks form.
Gently fold dry ingredients into whipped egg whites. Fold until just incorporated.
Carefully pour batter into an UN-greased 10 inch tube pan.
Bake 350 degrees for 35 - 40 minutes.
Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user JILLIANWILLIAN.
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Member Ratings For This Recipe
recipe ok after i first tried it, 1 1/2 cups of splenda was too overpowering. 2nd time i distorted the recipe a bit by cutting the spenda to 3/4 cups and added a tsp of lemon extract with everything else. And whip the egg whites to a stiff before you add the dry mix, DELICIOUS ! - 7/31/11
The cake had the consistency of an English muffin. I cut the Splenda to 1 cup based on other reviews, but it tasted like I'd forgotten the sweetener. Traditionally the cream of tartar is whipped with the egg whites, which I would have figured out if I'd been paying attention. Cake's in the trash. - 8/22/12
I am not experienced with making angel food cake but for me the biggest disappointment could possibly be calling it angel food. My cake came out more dense. I did take advice of previous contributors and cut sweetener in more than half used 1/2 truvia and 1/2 splenda baking. still quite sweet. - 6/5/12