Name: Angel Food Protein Cake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup (about 10-12 large) egg whites, at room temperature (critical for proper whipping); ½ teaspoon cream of tartar (stabilizes egg whites); ½ cup vanilla or unflavored protein powder (whey protein isolate works best); ¼ cup almond flour or oat flour (adds structure without heaviness); ¼ cup granulated sweetener (monk fruit/erythritol blend recommended); 1 teaspoon pure vanilla extract (or almond extract for variation); Pinch of fine sea salt (enhances flavors); Fresh mixed berries (strawberries, blueberries, raspberries); Sugar-free whipped cream or Greek yogurt; Light dusting of powdered erythritol; Sugar-free chocolate syrup drizzle

Description

Angel Food Cake has always felt like a delicate celebration—light as a cloud, subtly sweet, and effortlessly elegant. I remember my grandmother’s kitchen on warm summer afternoons, where she’d pull a freshly baked angel food cake from the oven, its tall, airy layers filling the room with a hint of vanilla and promise.

Ingredients

Scale

- 1 cup (about 10–12 large) egg whites, at room temperature (critical for proper whipping)

- ½ teaspoon cream of tartar (stabilizes egg whites)

- ½ cup vanilla or unflavored protein powder (whey protein isolate works best)

- ¼ cup almond flour or oat flour (adds structure without heaviness)

- ¼ cup granulated sweetener (monk fruit/erythritol blend recommended)

- 1 teaspoon pure vanilla extract (or almond extract for variation)

- Pinch of fine sea salt (enhances flavors)

Optional Toppings:

- Fresh mixed berries (strawberries, blueberries, raspberries)

- Sugar-free whipped cream or Greek yogurt

- Light dusting of powdered erythritol

- Sugar-free chocolate syrup drizzle

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Instructions

Step 1: Preparation (10 minutes)

1. Preheat oven to 325°F (160°C) – this lower temperature prevents over-browning.

1. Thoroughly clean all equipment (mixer bowl, whisk attachment, spatula) with vinegar or lemon juice to remove any grease traces.

1. Separate eggs when cold (easier separation), then let whites sit at room temperature for 30 minutes.

Step 2: Whipping Egg Whites (7-9 minutes)

1. In stand mixer with whisk attachment, combine room-temp whites and cream of tartar.

1. Start on medium-low speed (4 on KitchenAid) until frothy (about 2 minutes).

1. Increase to medium-high (6-7) and gradually add sweetener 1 tbsp at a time over 3 minutes.

1. Whip at high speed (8-10) until reaching stiff peaks – when whisk is lifted, peaks should stand straight up without curling.

Step 3: Incorporating Dry Ingredients (5 minutes)

1. In separate bowl, sift together protein powder, almond flour, and salt twice to prevent clumping.

1. Add vanilla extract to whipped whites, folding once to incorporate.

1. Using a large silicone spatula, gently fold in dry ingredients in 3 batches:
  - - Scoop batter from bottom, fold over top in J-shaped motions
  - - Rotate bowl 45° after each fold
  - - Stop when just combined (about 15-20 folds total)

Step 4: Baking (30-40 minutes)

1. Pour batter into ungreased 9-inch tube pan (essential for proper rising).

1. Smooth top with spatula, then run a knife through batter to remove large air pockets.

1. Bake on center rack for:
  - - 30 min: Check for light golden top
  - - 35 min: Test with toothpick (should come out clean)
  - - 40 min max: Overbaking causes dryness

1. Immediately invert pan onto a bottle or cooling rack to prevent collapse.

Step 5: Cooling & Serving (1 hour+)

1. Let cool completely upside down (minimum 1 hour).

1. To release:
  - - Run thin knife around edges and center tube
  - - Tap bottom firmly against counter
  - - Invert onto serving plate

1. Serve with:
  - - Protein berry compote: Simmer 1 cup mixed berries with 1 tbsp chia seeds
  - - High-protein frosting: Blend Greek yogurt with vanilla protein powder

Prep Time: 25
Cook Time: 35
Category: Cake
Method: Bake
Cuisine: American