Protein Angel Food Cake
A light and airy angel food cake made with egg whites and whey protein for a high-protein dessert. This versatile cake gently folds in flavors and is perfect topped with Greek yogurt, fruit, or chocolate chips for a satisfying treat.
Method
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Preheat oven to 350°F (175°C), grease a 9” round cake pan.
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Using a large bowl and mixer on the highest speed, mix the egg whites and cream of tartar/lemon juice for about 5 minutes or until stiff peaks form.
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Very slowly mix in the whey, vanilla extract, and sweetener. Do not over mix.
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Fold the mixture into the cake pan and bake for 20 minutes.
Nutrition Information
| Calories | 130kcal |
| Total Fat | 1g |
| Total Carbohydrates | 2g |
| Protein | 29g |
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Frequently Asked Questions
Can I use a different protein powder instead of whey?
Yes, you can substitute whey with other protein powders like pea or soy protein, but the texture may vary slightly. Make sure to adjust sweetness if needed.
What if I don’t have cream of tartar?
You can use 1 tsp of lemon juice as an alternative to cream of tartar to help stabilize the egg whites.
How do I know when the egg whites have reached stiff peaks?
When you lift the mixer, the egg whites should hold firm peaks that do not flop over. They will be glossy and thick.
Can this cake be made vegan?
This recipe relies on egg whites for structure, so a vegan version would require egg substitutes like aquafaba, but texture and rise might differ.
How should I store leftover cake?
Store in an airtight container at room temperature for up to two days or refrigerate for longer freshness.
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