Angel Food Cake

Made this from scratch for Glenda's birthday, not wanting to run out for a box mix. It is the blending of two different internet recipes, wanting a low calorie cake that was still sweet and fluffy.


1 c powdered sugar
1 c cake flour
1 ½ c egg whites (10–12)
1 ½ tsp. cream of tartar
½ c granulated sugar & ½ c Splenda
1 ½ tsp vanilla
½ tsp almond extract
1/4 tsp salt

Move rack to lowest position in oven. Heat oven to 375 degrees.

Mix powdered sugar and flour and set aside.

Beat egg whties and cream of tartar on medium speed until foamy.
Beat in granulated sugar 2 tablespoons at a time on high speed, adding vanilla, almond, and salt with the last addition of sugar. Continue beating until stiff and glossy meringue forms. Do not underbeat.

Sprinkle sugar-flour mixture, 1/4 c at a time, over meringue, folding in just until flour mixture disappears. Push batter into ungreased angel food cake tube pan 10 x 4 inches. Cut gently through batter with metal spatula.

Bake 30 minutes or until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. >Let hang until completely cool. Loosen side of cake with knife or spatula and remove from pan.