Sugar Free Gluten Free Angel Food Cake

1. 1

   Bring egg whites to room temperature.

2. 2

   Sift together the potato starch, cornstarch, and 1 3/4 cup Splenda; set aside.

3. 3

   In large mixer bowl, combine egg whites, salt, cream of tartar, and vanilla extract.

4. 4

   Beat on high speed until stiff and stand in peaks. This takes 1 1/2 to 2 minutes.

5. 5

   Do Not Overbeat.

6. 6

   Turn mixer to lowest speed and sprinkle in the sifted flour mixture for 1 1/2 minutes.

7. 7

   Carefully pour (using a rubber spatula) cake batter into the ungreased 10-inch tube pan.

8. 8

   Bake at 375u00b0 for 35 minutes.

9. 9

   Do not under bake as it will sink on you after baking.

10. 10

    It is better to over bake this cake than under bake.

11. 11

    The top can be well browned.

12. 12

    Remove from oven and turn upside down on counter to cool.

13. 13

    I place it on a sturdy bottle with a small enough neck that it fits through the center hole of the pan.

14. 14

    This cake rises quite high.

15. 15

    Let cool completely before using or freezing.

* Per serving · 4 servings · Values may vary.

No additional tips available.