Followed this recipe….used 1 cup of splenda instead of the 1 1/2 cups sugar. Made it in a 13×9 pan. 12 SP for the ENTIRE cake. Had this with fruit and whipped cream. Will actually do a poke cake next time….poke holes when hot and then pour sugar free jello over it and refrigerate over night!

  • 12 egg whites room temperature
  • 1 cup all purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon cream of tartar
  • 1 1/2 cups sugar substitute*
  • 2 teaspoons pure vanilla extract
  • pinch of salt
  1. Preheat oven to 325 degrees Fahrenheit

  2. Sift flour, cornstarch, sweetener, and salt into a bowl. Set aside

  3. Using a mixer, whip egg whites with the cream of tartar until medium peaks form. Add the vanilla little by little

  4. Gently, using a spatula, fold in the flour mixture into the egg whites in 3-4 batches. Be careful, do not deflate the egg whites

  5. Place mixture into a UNGREASED angel food pan and bake for 40-45 minutes or until cake is springy to the touch and the top is golden

  6. Remove from the oven and invert pan onto the neck of a wine bottle to cool completely

  7. Run a knife around the rim of the cake pan to remove the sides. Then run your knife between the cake and the bottom part of the mold to release the bottom part

  8. Serve with sour cream, sugar-free whipped topping, and fresh fruit

  9. Enjoy!

Recipe Notes

*You can use 1 1/2 cups of Swerve or Splenda. Just keep in mind that some sweeteners are stronger than others, so read on the label their conversion chart to see how much you would need to replace 1 1/2 cups of sugar.

12 SP for the ENTIRE cake

Amount Per Serving
Calories 66