Steps
Follow these simple steps to make your own protein sponge cake:
1. Preheat your oven to 325°F (163°C) and make sure the rack is in the middle position.
2. In a large bowl, whisk the egg whites and cream of tartar until fluffy.
3. Gradually add the sugar and continue whisking until stiff peaks form.
4. Gently fold in the vanilla extract.
5. In a separate bowl, sift together the cake flour, salt, and protein powder.
6. Gently fold the dry ingredients into the egg white mixture, but do not overmix.
7. Pour the batter into an ungreased sponge cake pan.
8. Bake for about 40-45 minutes, or until the top is golden brown and springs back when touched.
9. Once baked, remove the cake from the oven and invert the pan onto a wire rack.
10. Allow the cake to cool completely before removing from the pan.
Variations
Although the classic vanilla protein sponge cake is delicious on its own, you can also get creative with different variations:
– Chocolate protein sponge cake: Replace 1/4 cup of the cake flour with unsweetened cocoa powder for a rich chocolate flavor.
– Berry Protein Sponge Cake: Fold 1 cup of fresh berries into the batter before baking for a fruity treat.
– Protein Lemon Sponge Cake: Add 1 tablespoon of lemon zest and 2 tablespoons of lemon juice to the batter for a refreshing citrus twist.
Tips
Follow these tips to make your protein sponge cake perfect:
– Use room temperature egg whites for more volume when whipping.
– Make sure the bowl and whisk are completely clean and grease-free, as this can prevent the egg whites from whipping properly.
– Be careful when folding in the dry ingredients so the egg white mixture doesn’t collapse.
– Inverting the cake pan while it’s cooling can help prevent the cake from collapsing.
Conclusion
Enjoying a delicious dessert doesn’t have to mean giving up on your fitness goals. This protein sponge cake is a filling and nutritious alternative without the guilt. With its light and airy texture, it’s hard to believe that each slice contains just 170 calories and 33g of protein. So treat yourself to a slice of this heavenly cake and enjoy the best of both worlds!
Frequently Asked Questions
Q: Can I use a different type of flour?
A: Cake flour is recommended due to its fine texture, but you can use all-purpose flour as a substitute if needed.
Q: Can I use liquid egg whites?
A: Yes, you can use liquid egg whites, but make sure it is 100% protein with no additives.
Q: How should I store leftover cake?
A: Store leftover cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Q: Can I freeze the cake?
A: Yes, you can freeze the cake. Wrap tightly in plastic wrap and place in a freezer-safe container. Thaw in the refrigerator before serving.
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