Step 1

Preheat oven to 350°F.

Step 2

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.

Step 3

Sift flour and cornstarch together into another bowl. Add remaining ¾ cup Splenda Sugar Blend and stir until blended.

Step 4

Sprinkle ¼ of the flour mixture over the egg whites. Fold gently to combine. Repeat procedure three times with the remaining flour mixture.

Step 5

Pour batter into an ungreased 10” tube pan and spread evenly. Run a knife through the batter to remove air bubbles.

Step 6

Bake on lowest rack in oven for 40–45 minutes, or until cake springs back when lightly touched.

Step 7

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.