Janet Wilder wrote:
> Does someone have a recipe for angel food cake using Splenda instead of
> sugar. Regular bulk Splenda, not the half and half kind, please.
>
> From the regular recipes, it looks like there isn't too much flour in
> an angel food cake. Most of the volume is egg white. I'm just reluctant
> to change sugar to Splenda as I don't know if the other proportions
> would work.
>
> TIA

I don't know if using 100% Splenda would change the texture/density or
not. My baker's instinct tell me it would, as Splenda doesn't provide
structure. This one uses sugar, but is only 13.8g CHO per 1/16 of a cake
(not a big piece). I haven't tried this recipe.

* Exported from MasterCook *

Raspberry Angel Food Cake

Recipe By : Taste of Home Magazine
Serving Size : 16 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 egg whites
1 1/4 teaspoons cream of tartar
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 cup sugar
1 cup cake flour
2 cups fresh raspberries

In a mixing bowl, beat egg whites until frothy; beat in cream of tartar
until soft peaks form. Add the extracts. Gradually beat in sugar until
stiff; scraping sides of bowl occasionally. Sift flour over beaten
whites; sprinkle with berries. Gently fold flour and raspberries into
batter until well mixed. Pour into an ungreased 10 inch tube pan. Bake
at 325 degrees F for 40 - 45 minutes until lightly browned and entire
top appears dry. Immediately invert cake pan; cool completely, about 1 hour.

One serving equals 1 starch. 65 calories, 35 mg sodium, 0 cholesterol,
13 g carbohydrate, 3 g protein, trace fat.

- - - - - - - - - - - - - - - - - -


I'm sure you know this already, but an angel food cake must "hang" when
cooling. If your cake pan doesn't have little feet to invert the pan
when cooling, put it onto a glass bottle to cool. You'll get a lighter
cake that way.

Vicki