Crack and separate the egg whites and let them come to room temperature for 30 minutes.
Whisk together 1/4 cup SPLENDA® Naturals Sugar & Stevia Sweetener Blend and flour, set aside.
Preheat the oven to 350°F. Place egg whites into the mixing bowl of an electric mixer. Add cream of tartar, extracts, and salt and beat on medium speed until soft peaks form. Gradually add remaining 1/2 cup SPLENDA® Naturals Sugar & Stevia Sweetener Blend, about 2 tbsp at a time, beating on high until stiff peaks form. Gently fold in flour mixture and spread into an ungreased 9x13-in pan.
Bake 35 minutes or until lightly browned and entire top of cake appears dry. Let cool completely.
Using a straw, poke holes over the surface of the cake.
Place gelatin mix into a medium bowl. Add boiling water and stir for 2 minutes until gelatin dissolves completely. Stir in cold water and pour the mixture over the surface of the cake. Make sure to fill all the holes you poked with the straw. Chill in refrigerator for 3 hours or more.
To serve: Frost with whipped topping and slice fresh kiwis.