Angel Food Cake with Splenda
9 egg whites (I have found it
is easier to separate
the yolks when you take
them out of the refrigerator).
Cover and let whites set at room temperature at least 1 hour.
1/4 cup sugar and 2 T. Splenda, sifted together.
3/4 teaspoon + 1/8 tsp. cream of tarter
1/8 tsp. salt
1 1/4 tsp. vanilla or 1 tsp. vanilla and 1/4 tsp. almond flavoring
3/4 cup flour, minus 1 Tablespoon and 1 1/2 teaspoons
1 3/4 tsp. baking powder
3/4 cup splenda
Before starting cake, sift the flour,
baking powder and splenda together 4 - 5 times.
Place egg whites in large mixing bowl.
Beat until all egg whites are foamy (on mixer
at a high speed).
Add cream of tartar, salt and flavorings.
Beat until stiff enough to hold up in definite
peaks but NOT DRY.
Add the sifted 1/4 cup sugar and 2 T. splenda,
2 tablespoons at a time, while continuing to
beat until sugar is JUST blended (on mixer at
a high speed).
Sift flour-sugar mixture over egg white mixture
about 1/4 cup at a time.
With rubber scraper or wide spatula, fold in
lightly but thoroughly after each addition.
Pour into ungreased 10x4 inch tube pan**.
Smooth top of batter carefully in pan.
Cut VERY GENTLY through batter 3 times to
remove large air bubbles (I used a steak knife).
Bake in oven at 350 degrees F for 40-45 minutes
or until cake tests done with toothpick inserted
in center.
Invert pan and cool cake completely before removing.
This makes seven 1 1/4" servings cooked in loaf pan.
Cake cuts better using a serrated knife.
**I used a 9 5/8 x 5 1/2 x 2 3/4 inch loaf pan.
It filled it to the top but after it cooked the
sides were about 2 1/2 inches and the middle did
sink to about 1 1/2 inch.
The flour and sugar has 15.5 carbs per serving
(according to my carb. book).
The amount of Splenda may add a few carbs.
If you wonder about the strange measurements, I
started out making 1/2 of a recipe (3 different
cakes) and this one ended up 3/4's of a recipe.
I made one-half of a recipe using Diabeti-Sweet
(regular flour and no baking powder).
It had a good texture and good flavor (not as good
as Splenda) but the entire cake fell.
I made a Chocolate Angel Food Cake using just
Splenda and self-rising flour.
It did not fall as much.
So the above recipe has the equivalent of Cake
flour, plus the baking powder that would be in
self-rising flour.
If you try it, let me know, even if you don't like it!!
diabeticgourmet.com
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