1. Start with a large metal or glass bowl. Pour egg whites in and let the bowl stand at room temperature for 30 minutes.
2. Once eggs are at room temperature, preheat the oven to 350 degrees Fahrenheit.
3. Add cream of tartar and vanilla extract to the eggs, then beat at high speed with an electric mixer until soft peaks form.
4. Continue beating and slowly add the next four ingredients, 1/4 cup Splenda, 1 tablespoon sugar, corn syrup and sugar free syrup.
5. In a separate bowl, sift the flour and cornstarch together 2 times. Then stir in the 1/2 cup Splenda and 1/4 cup sugar until blended.
6. Turn the electric mixer back on high, then slowly add the flour mixture to the egg whites. It should be white, creamy and fluffy.
7. Pour batter into an ungreased 10-inch tube pan. Spread it evenly in the pan and use a knife to cut through the batter a few times to remove the air bubbles.
8. Bake for 30-35 minutes on the lowest rack in the oven. The cake is done if it springs back when lightly touched.
9. Invert the pan and let the cake cool for 30 to 45 minutes. To loosen the cake from the pan, use a narrow metal spatula and run it along the sides.

Yield: 8 Servings