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
--
-----------
Janet Wilder
The Road Princess
http://janetwilder.blogspot.com

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

Vicki Beausoleil wrote:

> 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

Thanks, Vicki. That is about the carb count I've been looking for. I'll
have to wait until the fresh raspberries hit our market to try it.

I always invert my angel cake pan over a wine bottle. The little feet
don't work as well.

BTW, I use powdered egg whites for cakes, macaroons and meringues and
they work very well.

--
-----------
Janet Wilder
The Road Princess
http://janetwilder.blogspot.com

Vicki Beausoleil wrote:
> 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 make a baby food cake that uses a ton of sugar and so i tried it with
splenda, the first piece while it was still warm was good, but once it
cooled it was as dry as sawdust. heating it didnt work margarine didnt
work it was worthless. So the splenda does change the texture/moisture.

> 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 *
>
> <snip>
--
Trials Make Us Stronger

Until the next great backpack,
Happy Trails
PackMule64

Splenda is an artifical sweetener, IT IS NOT SUGAR. It IS made from
sugar, but if you look on the contents list, sugar is not mentioned
anywhere.


PackMule64 wrote:
> Vicki Beausoleil wrote:
>
>> 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 make a baby food cake that uses a ton of sugar and so i tried it with
> splenda, the first piece while it was still warm was good, but once it
> cooled it was as dry as sawdust. heating it didnt work margarine didnt
> work it was worthless. So the splenda does change the texture/moisture.
>
>> 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 *
>>
>> <snip>