High Protein Angel Food Cake

I have been working on perfecting this recipe for a few weeks, and I am finally satisfied that it is ready to share. I have decided to simply call it my High Protein Angel Food Cake.

 I am so excited about it… more excited than any of the recipes I have created for a while.

It has pretty much the same ingredients as my High Protein Breakfast Puff, but instead of cooking it on the stovetop in a skillet, I have baked it in the oven.  And it is fabulous… very much like Angel Food Cake, I think.  Not even a bit drier. Actually, The Captain thought I was making an Angel Food Cake when he smelled the aroma coming from the oven the first time I started messing with these ingredients.

The trick is to make sure that the egg whites are at room temperature before you beat them. And yes, I used egg whites from a carton.  And no, I have not tried it without the cream of tartar.  You can leave out the stevia if you wish, and of course you can use flavor of protein powder you like.  I used North Coast Naturals 100% ISO Whey in vanilla for this batch. Or even make it a bit sweeter; I used NuNaturals liquid stevia here.

After it comes out of the oven, it may fall a bit if you have not beaten the egg whites enough, so don’t despair if that happens. It won’t affect the lovely taste. 

And you can enjoy this puff in so many ways.  The first one I made and shared with The Captain, he spread strawberry jam on top of his half.  And I had mine with with a slather of crunchy peanut butter.

This time, I mixed up some  PB2 to drizzle over mine, and he chose to have his with a slurry of peanut butter and jam.  It’s all good. 

Can’t  you just imagine this topped with whipped cream or yogurt and berries?  Mmmmm.  I think this is going to become my birthday cake from now on.... I always had an Angel Food Cake on my birthday when I was a child.

High Protein Angel Food Cake

Makes 1 cake

• 1/2 cup (approximately 4) room egg whites at room temperature
  1 tsp cream of tartar
  10 drops liquid vanilla stevia
  3/4  scoop whey protein powder
  1/2 tsp baking powder

1. Preheat your oven to 350°F.
2. Lightly coat a pie plate or round cake pan (about 8 or 9 inches across)  with non-stick spray.
3. In a large bowl, beat the egg whites, cream of tartar, and vanilla stevia until stiff peaks are formed.  This may take several minutes and longer if the air is humid.  You cannot hurt them by overbeating. 
4. In a small bowl, mix the protein powder and baking powder together.
5. Add the powder mixture to the stiff egg whites and gently combine. Do not break down the peaks when mixing.
6. Pour the mixture into the prepared baking pan, gently spread it evenly,  and bake for 20 minutes.
7. Remove from oven and let rest 5 or 10 minutes before cutting or serving.

Per whole cake.
WWP+ = 4.
Calories 151; Protein 30g; Carbohydrate 5g; Fat 1g; Fibre 0g.

UPDATE:

Because this is a recipe I use often, I have decided to recalculate the N.I. to determine the Weight Watchers Smart Points Value.  It is as follows:

Per whole cake.
WW SP = 2.
Calories 151
Saturated Fat = .2g
Sugar = 0g
Protein = 32 g

Beat the egg whites still stiff.

Lift the beaters from the egg whites. If mounds form in the egg whites, they are getting stiff.

When you think they are stiff enough, beat them a couple of minutes longer!

Sprinkle the powder mixture over the whites and fold in, gently.

Put the mixture in the baking pan and put in the hot oven.

Right out of the hot oven… allow to rest out of drafts and cool breezes.

Nice crunchy top.

Mmmmmm.

And look at the insides.  Soft and luscious.

Half of the puff makes a very filling snack alone…

here topped with Chocolate PB2…

and here, with PB & J

This time with Cool Whip Light, PB2 and half a banana.

And finally, with Cool Whip Light, and some mixed beries.

Printable Recipe

Are you an Angel Food Cake fan, too?

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Simple Summer Salad

It is hot here this Summer!

The great thing about that, aside from enjoying the sunshine and blue sky, it makes me want to eat a bit less, and a lot lighter.

This simple Summer Salad is an old favorite. I can remember my Mother making it for the family on hot Summer nights.  I have been enjoying it ever since.  It is simple and nutritious, and quite pretty, too.  It can be made several hours ahead if you like, and kept cold. It is a great picnic take-along too. Make up a big batch; just keep it on ice till it’s time to eat.

I love the crunchiness of the veggies, and the small zing of the white vinegar is just the right touch for this light and cool side dish.

 

Summer Salad
Makes 2 servings

• 1 medium tomato, core removed, sliced
• 4 or 5 very thin slices of white onion. separated into rings
• 1 small cucumber, sliced very thin
• 2 tsp olive oil
• 4 Tbs white vinegar
• Dashes of salt and pepper

1. Layer the veggies in a bowl and season with salt and pepper.
2. Mix the olive oil and white vinegar together in a small bowl and spoon over the veggies.
3. Refrigerate at least 20 minutes.
4. Stir and refrigerate another 20 minutes.
5. Divide into 2 small serving bowls and serve cold.

Per serving.
Weight Watchers P+ = 1.
Calories 63; Protein 1g; Carbohydrate 6g; Fat 5g; Fibre 1g.

Layer the prepared veggies in a wide bottomed bowl.

Sprinkle salt and pepper on them.

Spoon the marinade over the top.

Stir part way through the cooling process to make sure all veggies are being coated with marinade.  If you are leaving refrigerated for a few hours, do this a couple more times.

Divide into serving bowls and enjoy!

Printable Recipe

What’s your favorite simple Summer salad?

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