Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 533.4
- Total Fat: 6.2 g
- Cholesterol: 175.0 mg
- Sodium: 1,763.2 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 0.0 g
- Protein: 122.5 g
View full nutritional breakdown of Protein Angel Food Cake calories by ingredient
Protein Angel Food Cake
Submitted by: MARSHALL21Introduction
Low fat, low cal, sugar-free cake. High in Protein. Low fat, low cal, sugar-free cake. High in Protein.Number of Servings: 1
Ingredients
-
Egg white, 12 serving
Cream Of Tartar, 1.25 tsp
Salt, .25 tsp
Vanilla Extract, 1.5 tsp
*Splenda, 24 tsp
LeanFit Whey Protein Shake (Vanilla), 2.5 serving
Baking Powder, .5 tsp
Directions
Preheat oven 350 degrees.
Gradually add cream of tartar, vanilla, and splenda to egg whites while whipping them to firm peaks.
Mix protein powder and baking powder together. Gradually sift powder onto beaten egg whites and gently fold in with spatula, being careful not to "deflate" the egg whites.
Spoon into angel food pan and slowly run a knife through it a few times to try and get rid of any air pockets.
Bake 45 minutes.
Remove from oven and cool upside down, balancing cake tin on a small glass to help cake to remain puffed and not settle.
Once cool, run knife along the edge of the pan to loosen and remove cake.
Enjoy!
Number of Servings: 1
Recipe submitted by SparkPeople user MARSHALL21.
Gradually add cream of tartar, vanilla, and splenda to egg whites while whipping them to firm peaks.
Mix protein powder and baking powder together. Gradually sift powder onto beaten egg whites and gently fold in with spatula, being careful not to "deflate" the egg whites.
Spoon into angel food pan and slowly run a knife through it a few times to try and get rid of any air pockets.
Bake 45 minutes.
Remove from oven and cool upside down, balancing cake tin on a small glass to help cake to remain puffed and not settle.
Once cool, run knife along the edge of the pan to loosen and remove cake.
Enjoy!
Number of Servings: 1
Recipe submitted by SparkPeople user MARSHALL21.
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