Roger's Sugar Free Angel Food Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 cup Sifted cake flour6 Tbl Nectreese divided (3 Tbl & 3 Tbl) (You may substitute 1 1/2 cups measure for measure Splenda, divided,)3 Tbl Non-fat dry milk1 tsp Baking powder1/4 tsp Salt12 Egg whites1 tsp Water1 1/2 tsp Vanilla extract1 tsp Lemon extract1 1/2 tsp Cream of tarter
Preheat oven to 375F
1) Separate eggs while cold, then allow to come to room temp. before beating. (for best volume)
2)Sift 3 Tbl of Nectresse , flour, non-fat dry milk and baking powder together, stir and set aside.
3) To your bowl of room temp egg whites add water, cream of tarter and salt, beat until frothy.
4) Continue beating and add 3 Tbl Nectresse one tsp at a time on med. speed.
5) Then change to high speed and beat until stiff peaks form.
6) Fold the Vaniila and Lemn Extract into the egg whites , then fold the flour mix in 3 Tb at a time with a spatula until the flour disappears each time you add.
7) cut a piece of wax paper to fit the inside bottom of cake pan.
8) Gently pour and level your mixture into an un-greased tube pan. (This allows the batter to cling to the walls as it bakes.)
9) If the top of your tube pan does not have legs attached, hang the pan upside down over a funnel or bottle to prevent shrinking or falling. Let hang until cool. Run a knife around edge and remove from pan.
Serving Size: makes 16, 1 1/2 Inch pieces
Number of Servings: 16
Recipe submitted by SparkPeople user TINY1237.
1) Separate eggs while cold, then allow to come to room temp. before beating. (for best volume)
2)Sift 3 Tbl of Nectresse , flour, non-fat dry milk and baking powder together, stir and set aside.
3) To your bowl of room temp egg whites add water, cream of tarter and salt, beat until frothy.
4) Continue beating and add 3 Tbl Nectresse one tsp at a time on med. speed.
5) Then change to high speed and beat until stiff peaks form.
6) Fold the Vaniila and Lemn Extract into the egg whites , then fold the flour mix in 3 Tb at a time with a spatula until the flour disappears each time you add.
7) cut a piece of wax paper to fit the inside bottom of cake pan.
8) Gently pour and level your mixture into an un-greased tube pan. (This allows the batter to cling to the walls as it bakes.)
9) If the top of your tube pan does not have legs attached, hang the pan upside down over a funnel or bottle to prevent shrinking or falling. Let hang until cool. Run a knife around edge and remove from pan.
Serving Size: makes 16, 1 1/2 Inch pieces
Number of Servings: 16
Recipe submitted by SparkPeople user TINY1237.
Nutritional Info Amount Per Serving
- Calories: 44.2
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 109.8 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 0.2 g
- Protein: 3.6 g
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