Janice, you are welcome to try using a sugar substitute like Splenda for Baking or Stevia if you like, but it will change the texture (and potentially the bake time) of the cake. Be sure to follow the package instructions for the ratio to use when replacing sugar, and can the cake for doneness often with a cake tester. Angel-food cakes can be particularly temperamental because they're so delicate, so using some real granulated sugar will increase your chance of success; use half real sugar if possible. Good luck! Kye@KAF

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