Today's Food Friday is brought to you by my mother and my dumbness at the store.
We had to locate all of the ingredients listed for the recipe below:
Yield: 8 servings
12 egg whites (about 2 cups of liquid egg whites)
1 teaspoon cream of tartar
1 teaspoon xanthan gum
1 teaspoon guar gum
1/4 teaspoon baking powder
8 packets stevia sweetener
1 teaspoon vanilla extract
1 teaspoon almond extract
1/4 cup vanilla egg- or whey-based protein powder
1/4 cup almond flour
3 tablespoons powdered egg whites
Next make sure to preheat the oven to 350 degrees and generously coat the fluted center and bottom only.
Crack and seperate all of the egg whites from the yokes.
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| My mom was the lucky one who got to do that. |
So the comedy of errors that was this angel food cake started with me forgetting if I put the baking powder in the mix of cream of tartar,
xanthan gum, guar gum, baking powder, stevia, vanilla and almond
extracts. Causing me to have to dump the whole thing and start over. The second time I got it right... except for after the fact we realized I put to much baking powder. But I get ahead of myself.
In the bowl of a stand mixer, combine egg whites, cream of tartar,
xanthan gum, guar gum, baking powder, stevia, vanilla and almond
extracts. Beat on low for 30 seconds, then increase mixer to high and
beat until very stiff peaks form, about 4 minutes. The mixture will be
airy, voluminous and quite thick.
Well, my moms beaters don't do slow. Our solution to mix with a spatula thing. We didn't have airy, voluminous and thick... we had eggly and clumpy and yellowy. When we finally decided that the mixing wasn't doing anything we did use
a beater... but it didn't help much. We realized this was error number 2 (or 3 if you could having to start all over again).
Into a small bowl, sift together protein powder, almond flour and
powdered egg whites. Sprinkle half of the dry ingredients over the egg
whites. Run the mixer at medium for 5 seconds, just until the dry
ingredients are incorporated. Sprinkle the remaining dry ingredients
over the egg whites and mix again just to incorporate. Increase mixer
speed to high and run for 5 seconds. When we were at the store we bought what we thought was the correct protein powder... oh man, were we ever wrong. It was green and it smelt disgusting. My mom remembered reading a part that said that if you wanted to make it chocolate sub in chocolate powder for the powdered egg whites. We did that... but it didn't help much. The batter was still green.
Use a silicone spatula to scrape the sides of the bowl and gently fold
the mixture together once or twice. Transfer half of the mixture to the
prepared pan, then use the spatula to smooth the top. Repeat with the
remaining mixture. Firmly tap the pan on the counter to help eliminate
air bubbles. We still aren't sure why they tell you to put 1/2 and then 1/2 again but we did it. Not much was going to save this as our friend tried the batter on the egg beater and proclaimed it was gross. I held out hope. My mom had made me cookies once that tasted horrid until they were cooked. This was going to be like that I exclaimed.
Bake for 35 minutes. Remove the pan from the oven and overturn the pan
and cool upside down. When cool, to release the cake, run a paring knife
between the side of the pan and the cake. It can out of the oven and smelt yucky. We placed it upside down on a bowl as it had not risen very high.
We tasted it once it cooled. Awful. What a terrible birthday cake.
We tried again the next day to much better results. I'll share that one later. I can still imagine that taste in my mouth. Bleh.
P.S. Just in cause you are curious: Per serving: 80 calories; 2g fat; no saturated fat; no
cholesterol; 14g protein; 4g carbohydrate; 1g fiber; 220mg sodium.
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