Ingredients:
2 1/2 cups cake flour
1 1/2 cups Splenda sugar substitute
1 tablespoon baking powder
1 teaspoon salt
1/2 cup applesauce ( or 1/2 cup butter)
2 egg yolks
3/4 cup water
1 teaspoon vanilla extract
1 teaspoon cream of tartar
8 large egg whites
Directions:
Preheat oven to 325 degrees F.
In large bowl mix: flour, Splenda, baking powder and salt.
Make a well shape in the ingredients.
Add into the well: YOLKS, water, vanilla extract, and applesauce, (or butter).
With an electric mixer, beat on high until smooth, (usually 30 seconds).
In a separate bowl, mix together the WHITES and cream of tartar.
Beat until stiff peaks form, (usually 3 minutes).
Slowly and gently, (this part is very important), fold the WHITES in to the smooth batter.
The batter should look uniform and light in color with no clumps of WHITES.
However, WHITES must be folded into batter– not beaten or mixed.
Pour the batter into a 10-inch tube pan, (sprayed with fat free butter flavor PAM).
Bake for 60 minutes.
Remove the cake from the oven and invert over a cake rack.
Let it cool for 45 minutes– the cake will gently fall out.
Remove the pan and yummy yummy yummy!
Please resist the temptation of whip cream!
Sliced strawberries would be a nice touch though!
Servings: 12
Time preparation: 65 min.
Time total: 110 min.