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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (69g) Recipe makes 8 servings The following items or measurements are not included below: Splenda granular |
||
| Calories 95 | ||
| Calories from Fat 1 | (1%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.1g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 233mg | 9% | |
| Potassium 213mg | 6% | |
| Total Carbohydrate 16.2g | 5% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 0.8g | ||
| Protein 6.1g | 12% | |
Sugar Free Gluten Free Angel Food Cake
SERVES 8
Ingredients
- 12 large egg whites
- 1/2 cup potato starch
- 1/2 cup cornstarch
- 1 3/4 cups Splenda granular, sugar substitute
- 1/2 teaspoon salt
- 1/2 teaspoon cream of tartar
- 2 teaspoons vanilla
Directions
1
Bring egg whites to room temperature.2
Sift together the potato starch, cornstarch, and 1 3/4 cup Splenda; set aside.3
In large mixer bowl, combine egg whites, salt, cream of tartar, and vanilla extract.4
Beat on high speed until stiff and stand in peaks. This takes 1 1/2 to 2 minutes.5
Do Not Overbeat.6
Turn mixer to lowest speed and sprinkle in the sifted flour mixture for 1 1/2 minutes.7
Carefully pour (using a rubber spatula) cake batter into the ungreased 10-inch tube pan.8
Bake at 375° for 35 minutes.9
Do not under bake as it will sink on you after baking.10
It is better to over bake this cake than under bake.11
The top can be well browned.12
Remove from oven and turn upside down on counter to cool.13
I place it on a sturdy bottle with a small enough neck that it fits through the center hole of the pan.14
This cake rises quite high.15
Let cool completely before using or freezing.
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- Course > Desserts > Cakes
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Dietary > Free of... > Gluten-free
Featured Reviews for This Recipe
From: Courtney Elizabeth
On Feb 10, 2008
A dieter's dream is right! Especially a cealic's! While there needs to be a few tweaks here and there, I am utterly thrilled this was posted. I am going to have to play around with it, but it was well worth the effort. Some tips from my few tries: First, I will say that yes, it is vital that every step be followed exactly. I didn't feel like seperating 12 eggs for their whites, so I bought a carton of egg whites. I used 2 cups, which according to the package should have made for 8 large eggs, but next time I may use only 1 3/4 cups, as the middle really tasted of egg. Second, my biggest mistake was not listing to my cooking intuition and greasing the pan- I am sure I burned all the calories from the cake I ate by scrubbing the pan when I was done. At least lightly spray with cooking spray so that you don't have big, white chunks of regret on your pans. Otherwise, I am SO glad I ran across this recipe; if you are gluten-free (or wheat-free like me) and are trying to cut calories, give it a whirl!
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