FOURTEEN grams of protein and its CAKE!

MSW will not settle
on 3/8/12 12:35 am, edited 3/8/12 12:37 am
I am soooo looking forward to trying this recipe. 

Sent from Heaven (Okay, too corny but who could resist?), a
n angel food cake with 3g net carbs and 14g of protein.  If you give this a try please hare your results. 


Low-Carb, Gluten-Free Angel Food Cake

Food Deadline Angel Food Cake

This sweet angel food cake has the same delicate, almost spongy texture as traditional recipes (AP Photo/Matthew Mead)

 

Yield: 8 servings

12 egg whites (about 2 cups of liquid egg whites)

1 teaspoon cream of tartar

1 teaspoon xanthan gum

1 teaspoon guar gum

1/4 teaspoon baking powder

8 packets stevia sweetener

1 teaspoon vanilla extract

1 teaspoon almond extract

1/4 cup vanilla egg- or whey-based protein powder

1/4 cup almond flour

3 tablespoons powdered egg whites

1. Preheat the oven to 350 degrees. Generously coat a large flute pan with cooking spray on the fluted center and bottom only, but not on the sides of the pan.

2. In the bowl of a stand mixer, combine egg whites, cream of tartar, xanthan gum, guar gum, baking powder, stevia, vanilla and almond extracts. Beat on low for 30 seconds, then increase mixer to high and beat until very stiff peaks form, about 4 minutes. The mixture will be airy, voluminous and quite thick.

3. Into a small bowl, sift together protein powder, almond flour and powdered egg whites. Sprinkle half of the dry ingredients over the egg whites. Run the mixer at medium for 5 seconds, just until the dry ingredients are incorporated. Sprinkle the remaining dry ingredients over the egg whites and mix again just to incorporate. Increase mixer speed to high and run for 5 seconds.

4. Use a silicone spatula to scrape the sides of the bowl and gently fold the mixture together once or twice. Transfer half of the mixture to the prepared pan, then use the spatula to smooth the top. Repeat with the remaining mixture. Firmly tap the pan on the counter to help eliminate air bubbles.

5. Bake for 35 minutes. Remove the pan from the oven and overturn the pan and cool upside down. When cool, to release the cake, run a paring knife between the side of the pan and the cake.

Per serving: 80 calories; 2g fat; no saturated fat; no cholesterol; 14g protein; 4g carbohydrate; 1g fiber; 220mg sodium.

http://www.stltoday.com/lifestyles/food-and-cooking/recipes/ low-carb-gluten-free-angel-food-cake/article_33a2cee2-36cc-5 05a-99d4-4000674959a8.html



                   MSW   Roux-En-Y Gastric Bypass: Eat sensibly & enjoy moderation  

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Thicklin
on 3/8/12 11:05 am - TN
VSG on 04/23/12
yummy!!!! that looks so good right about now
LEE
on 3/9/12 11:45 am
I am going to see if Becca is interested in making this she is the cook.  If so i'll let you know.
Salty Pickle a.k.a.  Lee
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