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



1. PREHEAT oven to 350°F.
2. 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.
3. 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.
4. SPRINKLE 1/4 of the flour mixture over the egg whites. Fold gently. Repeat procedure three times with the remaining flour mixture.
5. POUR batter into an ungreased 10-inch tube pan, spreading batter evenly in pan. Cut through batter with a knife to remove air bubbles.
6. BAKE on lowest rack in oven for 40 to 45 minutes, or until cake springs back when lightly touched.
7. INVERT tube pan; cool cake in the pan for 30 to 40 minutes.
8. LOOSEN cake from sides of pan using a narrow metal spatula; remove cake from pan.




Nutrition Information per serving

Serving Size
1 slice

Total Calories
170

Calories from Fat
0

Total Fat
0g

Saturated Fat
0g

Cholesterol
0mg

Sodium
70mg
Total Carbohydrates
39g

Dietary Fiber
0g

Sugars
27g

Protein
4g

Exchanges per serving: 2 1/2 Starches