Angel Food Cake

1-3/4  cups		Splenda
1/4  teaspoon		Salt
1  cup		Cake flour
36  tablespoons		All Whites liquid egg whites
1/3  cup		Water
1  teaspoon		Vanilla Extract
1-1/2  teaspoons		Lemon Juice

Tip: For nutritional information on all the ingredients in Angel Food Cake just click on each ingredient name. Then adjust the serving size for any Angel Food Cake ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 350 degrees F.

In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.

In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.

Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).

Cool upside down on cooling rack for at least an hour before removing from pan.