Protein Angel Food Cake

kemoon0915

Hi everyone, I wanted to share this recipe that I recently adapted from a traditional angel food cake recipe. The recipe I based it on is one of Martha Stewart’s, and I’ve actually made it before and it’s very good. However, I wanted to make one with extra protein in it, so basically I replaced some the sugar with Splenda and added two scoops of vanilla protein powder (and took away a touch of the flour to account for the extra dry ingredient). I also cut the recipe in half because it makes quite a large cake and I didn’t need that much. It is a bit dry and is denser than traditional angel food, so I eat it with some yogurt or fruit with juice/syrup. It’s actually quite filling and satisfying, hope you enjoy!

8 servings
calories 100
Total Fat 0 g
Total Carbohydrate 15 g
Dietary Fiber 1 g
Sugars 10 g
Protein 10g

Original recipe - https://www.marthastewart.com/966084/classic-angel-food-cake

• 2 scoop, Vanilla Protein Powder
• 7 large egg white (33 g), Egg Whites (Raw)
• 7 tbsp(s), All Purpose Flour ( half a cup
minus a tablespoon)
• 0.25 cup(s), Splenda - Tbsp
• 0.33 cup(s), Sugar
• 0.25 tsp(s), Salt
• 0.50 tbsp(s), Warm Water
• 0.75 tsp, Leavening agents, cream of tartar

1. Preheat the oven to 350 degrees. With a fine sieve, sift together flour, splenda and protein power four times.
2. 5. In the bowl of a stand mixer on medium speed, beat together egg whites and water until foamy. Add salt and cream of tartar; beat until soft peaks form. Increase speed to medium-high and sprinkle in sugar, 1 tablespoon at a time. Beat until stiff but not dry.
3. 6. Transfer to a large bowl. In six additions, sift dry ingredients over meringue, folding in quickly but gently.
4. 7. Pour batter into an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake for 25 to 30 minutes, until golden brown.
5. 8. Invert pan on its legs or over the neck of a glass bottle and let cool completely, about 1 hour. Carefully run a long offset spatula or knife around the inner and outer perimeter of the pan to release cake. Place on a plate, bottom side up; cover with plastic wrap until ready to use.

jgnatca

What a great idea! I must try this.

JeromeBarry1

Interesting. What are the macros for 100 grams?

kemoon0915

58% carb, 38% protein, 4% fat
calories 100
Total Fat 0 g
Total Carbohydrate 15 g
Dietary Fiber 1 g
Sugars 10 g
Protein 10g

JaydedMiss

Ya first 2 i made from volume eaters recipe (basically the same but with no flour, salt or water lol)
I deleted all the newer versions off my phone when it ran out of space, But they have been topped with oats and cinnamon recently. Mmmm

kemoon0915

Looks good! I've made it before too, but much prefer the texture with flour