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Heavenly Angel Food Cake
Source: SPLENDA®

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

Prep Time: 30 minutes
Cook Time: 40 minutes
Difficulty: Intermediate

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
, 1 Other Carbs , 1/2 Starch , 1/2 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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12 oz  egg whites
1 1/2 tsp  cream of tartar
1 tsp  vanilla extract
0 1/4 cup  SPLENDA® Sugar Blend for Baking
0 1/2 cup  light corn syrup
1 cup  white cake flour
0 1/4 cup  cornstarch
0 3/4 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.

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