2 cups Splenda
1-1/2 cups all purpose flour
1/4 tsp salt
2-1/2 cups egg whites
1 tsp cream of tartar
1 tsp cinnamon
1 tbsp vanilla extract
Preheat oven to 375. Line bottom and sides of a 9 x 13 inch pan with aluminum foil, allowing 2-3 inches to extend over the sides of the pan. (Do not grease pan or foil.)
Sift together Splenda, flour, and salt.
Beat egg whites and cream of tartar at high speed until stiff peaks form. Gradually fold in Splenda mixture, 1/3 cup at a time, folding just until blended after each addition. Fold in vanilla and almond extract. Spoon batter into prepared pan. (Pan will be very full. The batter will reach almost to the top of the pan.)
Bake at 375 on an oven rack 1/3 up from the bottom of the oven for 30-35 minutes or until a wooden pick inserted in the center of the cake comes out clean. Invert cake onto a lightly greased rack; let cool, with pan over cake, 1 hour or until completely cool. Remove pan; peel foil off cake. Transfer cake to a serving platter.
1/12 cake = 1.5 points