 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/3 | cup | sifted all-purpose flour | 1/2 | cup | white sugar substitute (Splenda) | 1 | dash | salt | 2 3/4 | large | egg whites | 1/4 | teaspoon | cream of tartar | 1/8 | teaspoon | vanilla extract | 1/8 | teaspoon | almond extract | 2 | tablespoons | instant nonfat powdered milk | 1/8 | teaspoon | baking powder, Gluten free |
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Steps
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Sequence
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Step
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| | 1 | 1. Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract. | | 2 | Gently Sift together flour, sugar, and salt. Repeat five times. | | 3 | combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan. | | 4 | Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown. | | 5 | Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan. |
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