1/2 tsp Almond extract
1/2 tsp Butter extract
5-7 pkts Stevia or sweetener of choice to taste
1/4 cup Vanilla protein powder
8 Egg whites at room temperature. (Do NOT use egg whites in a carton for this recipe)
1/2 tsp Cream of tartar 1
Optional: Sprinkles to taste, light whip cream for topping
1 Cream of tartar can be found in any grocery store in the spice section. It is necessary, because it helps the egg whites to form and hold a stiff peak.
Preheat oven to 350 degrees. Spray a 8 inch springform pan with non-stick cooking spray. (The springform pan allows for easy release of the cake from the pan. If you don’t mind leaving it in the pan, you could also use a 8 inch cake pan, or angel food cake pan).
In one small bowl, combine the extracts. In another, combine the sweetener, and protein powder, set bowls aside.
Place egg whites and cream of tartar in a metal bowl. Using a stand mixer, beat egg whites on high speed until peaks form. Continue to beat on high JUST until stiff peaks form. Turn speed down to medium-low and slowly add the extracts, and turn mixer off immediately after extracts are just mixed in.
Sprinkle protein powder into firm egg whites, and fold lightly with a spatula until protein powder is just mixed, (again don’t over mix here)….as well as the sprinkles to taste if you desire.
(If you overbeat the egg whites past the point that they are stiff peaks, they will deflate, and you won’t be able to get them to ‘rise’ again.)
Spoon batter into your prepared pan, and bake for 15-20 minutes, or until top springs back when touched lightly with finger. Remove from the oven. Once cake is cooled, slide a knife around the cake to loosen it from the edges. Remove springform to loosen the sides, and remove pan siding. Cut cake into six pieces and enjoy!
Makes 6 Pieces of Angel Food Cake
39 Calories per Slice
0g Carbohydrate per Slice
0g Fiber per Slice
0g Sugar per Slice
9.5g Protein per Slic
*All calories are per serving