Ingredients
12 egg whites room temperature
1 cup all purpose flour
1/4 cup cornstarch
1 teaspoon cream of tartar
1 1/2 cups sugar substitute
2 teaspoons pure vanilla extract
pinch of salt

Instructions
Preheat oven to 325 degrees Fahrenheit

Sift flour, cornstarch, sweetener, and salt into a bowl. Set aside

Using a mixer, whip egg whites with the cream of tartar until medium peaks form. Add the vanilla little by little 

Gently, using a spatula, fold in the flour mixture into the egg whites in 3-4 batches. Be careful, do not deflate the egg whites

Place mixture into a UNGREASED angel food pan and bake for 40-45 minutes or until cake is springy to the touch and the top is golden

Remove from the oven and invert pan onto the neck of a wine bottle to cool completely

Run a knife around the rim of the cake pan to remove the sides. Then run your knife between the cake and the bottom part of the mold to release the bottom part

Serve with sour cream, sugar-free whipped topping, and fresh fruit

Enjoy!