Protein Angel Food Cake (170 Cal / 33g Protein)

– Use room temperature egg whites for better volume when whisking.

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– Make sure the bowl and whisk are completely clean and free from any grease, as it can prevent the egg whites from properly whipping.

– Be gentle when folding in the dry ingredients to avoid deflating the egg white mixture.

– Inverting the cake pan while cooling helps prevent the cake from collapsing.

Conclusion
Indulging in a delicious dessert doesn’t have to mean sacrificing your fitness goals. This protein angel food cake provides a guilt-free option that is both satisfying and nutritious. With its light and airy texture, it’s hard to believe that each slice is only 170 calories and packed with 33g of protein. So go ahead, treat yourself to a slice of this heavenly cake and enjoy the best of both worlds!

FAQs
Q: Can I use a different type of flour?
A: Cake flour is recommended for 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. However, make sure they are 100% egg whites without any additives.

Q: How should I store the leftover cake?

A: Store the leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Q: Can I freeze the cake?

A: Yes, you can freeze the cake. Wrap it tightly in plastic wrap and place it in a freezer-safe container. Thaw in the refrigerator before serving.