Sugar Free Angel Food Cake


2.6 of 5 (10)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 56.6
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 97.3 mg
  • Total Carbs: 12.2 g
  • Dietary Fiber: 0.3 g
  • Protein: 4.1 g

View full nutritional breakdown of Sugar Free Angel Food Cake calories by ingredient


Introduction

Great with fresh strawberries! Great with fresh strawberries!
Number of Servings: 12

Ingredients

    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

Directions

Preheat oven to 350 degrees

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.

Member Ratings For This Recipe


  •  no profile photo

    Good
    1 of 1 people found this review helpful
    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


  • no profile photo

    Bad
    1 of 1 people found this review helpful
    The Splenda after-taste is very pronounced and the texture was off. I also had a heck of a time cleaning out the pan, even after soaking it, I have never had that happen with an angel food cake. - 2/17/12


  • no profile photo

    Good
    1 of 1 people found this review helpful
    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


  • no profile photo

    Very Good
    1 of 1 people found this review helpful
    I used Stevia instead of Splenda...much less aftertaste...It was amazing - 6/28/11


  • no profile photo

    O.K.
    1 of 1 people found this review helpful
    1 1/2 cups me slpenda is way to much!!! all I taste is splenda!! I would suggest to doubleshift the flour and baking time could be a lot less. - 2/5/11


  • no profile photo

    Bad
    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


  • no profile photo

    Good
    Not bad. I added 1/3 cup of unsweetened cocoa power to make a chocolate cake. I need to get cake flour as I only had all purpose and it was way too heavy. But I do think the cocoa helped kill off some of the splenda taste. Will have to experiment a little more. - 5/24/11


  • no profile photo

    O.K.
    I made this tonight and I think is was o.k..I will most likely make this again. - 2/26/11


  • no profile photo

    Good
    I didn't use reg egg whites, but the Egg Beater style and this didn't beat up very high like a regular Angel Fodd, but still tasted good. - 12/27/10


  • no profile photo

    Very Good
    0 of 3 people found this review helpful
    what idea - 8/31/10