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Preheat oven to 350°F.
In a bowl using an electric mixer, beat egg whites, cream of tartar, and vanilla extract on high speed until soft peaks form. Gradually add ¼ cup Splenda Sugar Blend and corn syrup and beat until blended.
Sift flour and cornstarch together into another bowl. Add remaining ¾ cup Splenda Sugar Blend and stir until blended.
Sprinkle ¼ of the flour mixture over the egg whites. Fold gently to combine. Repeat procedure three times with the remaining flour mixture.
Pour batter into an ungreased 10” tube pan and spread evenly. Run a knife through the batter to remove air bubbles.
Bake on lowest rack in oven for 40–45 minutes, or until cake springs back when lightly touched.
Set pan upside-down on a wire rack; cool cake in pan for 30–40 minutes. Run a narrow metal spatula around sides to loosen cake; remove from pan and cool completely on the wire rack.