Angel Food Cake

Makes 9 servings

Robin

ingredients

1
Preheat oven to 350°F
2
1) Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.
3
2) Add cream of tartar and vanilla extract.
4
3) Beat at high speed with an electric mixer until soft peaks form.
5
4) Gradually add 1/4 cup splenda and light corn syrup.
6
5) Sift flour and cornstarch twice in another large mixing bowl.
7
6) Add 3/4 cup splenda to flour mixture, stir until blended.
8
7) Sprinkle 1/4 of the flour mixture over the egg whites. Fold gently. Repeat procedure three times with the remaining flour mixture.
9
8) Pour batter into an ungreased 10 inch tube pan, spread batter evenly in pan.
10
9) Cut through batter with a knife to remove air bubbles.
11
10) Bake on lowest rack in oven for 40-45 minutes, or until cake springs back when lightly touched.
12
11) Invert tube pan; cool cake in pan for 30-40 minutes.
13
12) Loosen cake from sides of pan using a narrow metal spatula; remove cake from pan.