A sugar free egg white only food angel cake recipe?

Sugar Free Gluten Free Angel Food Cake


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


http://www.recipezaar.com/Sugar-Free-Glu鈥?/a>A sugar free egg white only food angel cake recipe?
1 cup cake flour


1 teaspoon cream of tartar


1/4 cup sugar twin


1 cup egg whites (8 to 10 eggs)


1/2 teaspoon vanilla extract





Sift 1/8 cup Sugar Twin (aka Splenda etc.) and flour together four times. Beat egg whites and cream of tartar until foamy. Add remaining sugar a little at a time, beating in well. Add flavorings and beat until very stiff. Fold flour into egg white and sugar mixture, sifting small amounts at a time. Pour into 10-inch ungreased tube pan. Cut through with a spatula to remove air bubbles. Bake at 275 degrees for 30 minutes, then raise the heat to 300 degrees and bake until done. Invert pan over bottle neck for one hour before removing form pan. Makes 12 servings.





Nutritional Information (1 serving):


Calories: 44


Carbohydrate: 7 grams


Protein: 3 grams


Fat: trace


Saturated Fat: trace


Cholesterol: 0 mg


Fiber: trace


Sodium: 44 mg


Potassium: 91 mg


Calcium: 7 mg


Exchanges: 1/2 starchA sugar free egg white only food angel cake recipe?
Angel Food Cake Recipe ,`)





12 EGG WHITES, room temperature


1-1/2 tsp. cream of tartar


3/4 cup granulated sugar


1-1/2 tsp. vanilla


1/2 tsp. almond extract, OPTIONAL


1-1/4 cups powdered sugar


1 cup sifted cake flour


1/4 tsp. salt








1)) HEAT oven to 375掳F. BEAT egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, ADD granulated sugar, 1 Tbsp. at a time, beating after each addition until sugar is dissolved before adding the next. (Rub a bit of mixture between thumb and forefinger; it should feel completely smooth.) Continue beating until whites are glossy and stand in Soft Peaks. BEAT IN vanilla and almond extract, if desired.





2)) SIFT powdered sugar, flour and salt together twice. SIFT about 1/2 cup of the flour mixture over egg whites. FOLD gently just until flour disappears. Do not stir. REPEAT sifting and folding in flour mixture 1/2 cup at a time.





3)) POUR batter into ungreased 10 x 4-inch tube pan. Gently CUT THROUGH batter with metal spatula to release any air pockets. BAKE in center of 375掳F oven until top springs back when lightly tapped with finger, 30 to 40 minutes. INVERT cake in pan, with tube resting on a bottle. COOL completely, about 1-1/2 hours.








鈥rost cake with a simple vanilla, lemon or Chocolate Glaze or serve with whipped cream and fresh berries.





鈥ngel food cakes have a delicate structure. Use a serrated knife to cut the cake with a gentle sawing motion, taking care not to tear it.