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Angel Food Cake

Source of Recipe

Diabetic Cooking Magazine 2005
Angel Food Cake

Exchanges
WW Points
Makes 12 servings

1-1/2 cups egg whites (whites from 10 to 12 large eggs)
1-1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1/4 cup SPLENDA® Sugar Blend for Baking
1/2 cup light corn syrup
1 cup sifted cake flour
1/4 cup cornstarch
3/4 cup SPLENDA® Sugar Blend for Baking

PREHEAT oven to 350°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.

One slice equals: Calories 170...Total Fat 0g (Saturated Fat 0g)...Cholesterol 0mg...Sodium 67mg...Total Carbohydrates 23g (Dietary Fiber 0g...Sugars 22g)... Protein 4g ++++ Exchanges: 2 starches +++++ WWP: 3