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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Heavenly Angel Food Cake

Source: SPLENDA®

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

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	169.1

Total Carbs	36.6 g

Dietary Fiber	0.2 g

Sugars	12.0 g

Total Fat	0.1 g

Saturated Fat	0.0 g

Unsaturated Fat	0.0 g

Potassium	87.3 mg

Protein	1.8 g

Sodium	25.1 mg

Dietary Exchanges 0.1 Fat, 0.6 Other Carbs, 0.4 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

12.0
12 oz egg whites 1.5
1 1/2 tsp cream of tartar 1.0
1 tsp vanilla extract 0.25
0 1/4 cup SPLENDA® Sugar Blend for Baking 0.5
0 1/2 cup light corn syrup 1.0
1 cup white cake flour 0.25
0 1/4 cup cornstarch 0.75
0 3/4 cup SPLENDA® Sugar Blend for Baking

Directions

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