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Ingredients
| eggs: 12 (whites, large) |
| potato flour: 1/2 cup |
| cornstarch: 1/2 cup |
| Splenda: 1 3/4 cups |
| salt: 1/2 tsp |
| cream of tartar: 1/2 tsp |
| vanilla extract: 2 tsp |
Sugar Free Gluten Free Angel Food Cake
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
35 min -
Servings
8 serving(s)
Tags
- Bring egg whites to room temperature.
- Sift together the potato starch, cornstarch, and 1 3/4 cup Splenda; set aside.
- In large mixer bowl, combine egg whites, salt, cream of tartar, and vanilla extract.
- Beat on high speed until stiff and stand in peaks. This takes 1 1/2 to 2 minutes.
- Do Not Overbeat.
- Turn mixer to lowest speed and sprinkle in the sifted flour mixture for 1 1/2 minutes.
- Carefully pour (using a rubber spatula) cake batter into the ungreased 10-inch tube pan.
- Bake at 375° for 35 minutes.
- Do not under bake as it will sink on you after baking.
- It is better to over bake this cake than under bake.
- The top can be well browned.
- Remove from oven and turn upside down on counter to cool.
- I place it on a sturdy bottle with a small enough neck that it fits through the center hole of the pan.
- This cake rises quite high.
- Let cool completely before using or freezing.