Source: SPLENDA®

A light and airy cake sweetened with SPLENDA® and vanilla.

Servings

12 oz egg whites
1.5 tsp cream of tartar
1 tsp vanilla extract
0.25 cup SPLENDA® Sugar Blend for Baking
0.5 cup light corn syrup
1 cup white cake flour , sifted
0.25 cup cornstarch
0.75 cup SPLENDA® Sugar Blend for Baking

1 Preheat oven to 350 degrees F.
2 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.
3 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.
4 Sprinkle 1/4 of the flour mixture over the egg whites. Fold gently. Repeat procedure three times with the remaining flour mixture.
5 Pour batter into an ungreased 10-inch tube pan, spreading batter evenly in pan. Cut through batter with a knife to remove air bubbles.
6 Bake on lowest rack in oven for 40 to 45 minutes, or until cake springs back when lightly touched.
7 Invert tube pan; cool cake in the pan for 30 to 40 minutes.
8 Loosen cake from sides of pan using a narrow metal spatula; remove cake from pan.