i'm pretty sure angels aren't bakers

i wanted to make some sort of nom nom trifle because i wanted to.  i figured that angel food cake might be easy to turn into a low carb recipe because its mostly egg whites.  so i attempted to make one.  i figured granulated splenda was even lighter than regular sugar so it wouldn't make the eggs collapse.  i do know that almond and hazelnut meal are heavier than normal flour but i thought i'd be okay.
my stupid angel food cake collapsed.  i think its because boyfriend poked it too hard.  anyway, here's the recipe.  cook time + prep time: 1 hour, yields 12 servings, 1 net carb per serving

ingredients

0.5 cup almond flour
0.5 cup hazelnut flour
1.5 cup egg whites
1.5 tsp cream of tartar
1.5 tsp vanilla
1 tsp almond extract
1.5 cup granulated splenda ground up so that its powdered
1 cup granulated splenda regularish

• preheat oven 350F.
• mix flours and powdered splenda very well.  set aside
• whip extracts and tartar into egg whites.  then start whipping your stupid egg whites like a mad person.  i think i would have had more success if i had received my dang Cuisinart stand mixer that still hasn't even shipped yet!  instead, i employed the help of my my boyfriends superior mixing skills.  add the splenda in quarter cup increments and mix until its dissolvedish.  then start whipping it really fast until firm peaks form.  firm peaks, the internet taught me, is when it makes a peak that doesn't droop.  don't over whip though, because something happens to the eggs and they turn into something lame.
• fold in the flour mixture, small parts at a time, very carefully so that the eggs don't fall.
• very carefully spoon whole mixture into ungreased pan.  i think you're supposed to use some sort of bundt pan, but i just used this new loaf pan i bought for making bread.
• cook in oven for ~40 minutes or until it springs back when you touch it.  but don't touch it unless you think its done, because if you poke it too hard you'll break it and then it'll be all flat.
• i read a recipe that said to turn the pan over immediately when it comes out of the oven then leave the pan on until its cool to the touch, then remove the whole shebang from the pan.  so this is what i did.  thats when i realized the cake had fallen.  didn't matter though.  was still totally rad sauce delicious.  so crazy delicious.

boyfriend made some whipped cream and we topped it with some lower carbed berries and it was quite nice.