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10 egg whites from extra-large eggs
Whiz 1 cup of sweetener in the coffee grinder to make it like confectioners' sugar.
Preheat oven to 375°F. Beat the egg whites and the salt on high speed until just frothy.
Add the cream of tartar and flavorings and beat until soft peaks. Don't over beat; it could make the cake dry and crumbly.
Add the whizzed sweetener, a little at the time and continue beating until well incorporated.
In a separate bowl sift together the remaining sweetener, whey protein, and barley flour. It is best to sift it about 3 times.
Sift about 1/4 of the flour mixture over your egg whites and fold with a spatula, not with an electric mixer! Continue until all the flour mix is well incorporated.
Pour into an ungreased angel food cake pan. Once all the batter is in there shake the pan a LITTLE to settle the dough and release any air bubbles. You could also just "cut" the dough lightly with a knife (don't cut too deep or you will damage your pan!)
Bake for around 35 minutes or until a toothpick inserted comes out clean. After taking your pan out of the oven, invert it (upside down) on a plate or the counter top and let it cool this way. Once cooled the cake will come out quite easily.
Posted by Risa Silverglate
Nutritional Info Per Serving: 4.7g carbs; with 6g protein per slice.
1/2 tsp. salt
1-1/4 tsp. cream of tartar
1/2 tsp. almond flavoring
1/2 tsp. vanilla flavoring
1/2 cup unflavored or vanilla flavored whey protein
1/2 cup barley flour
1-3/4 cup sucralose-type sweetener, divided