CINNAMON SPICE PORK RIND CAKE
Source of Recipe
Tamara
Recipe Introduction
Serving Size : 8
"It's good, really !!!"
List of Ingredients
7 egg whites -- room temperature
160 grams pork rinds -- ground into 2 cups "flour"
2 1/4 cups Splenda granular
1/2 cup cinnamon
1 teaspoon ground nutmeg
1 tablespoon cinnamon extract
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
3/4 cup boiling water
4 egg yolks
Recipe
Preheat oven to 350 Degrees Fahrenheit. Lightly grease one 16X16
rectangular cake pan, or two round 8 inch cake pans, or two 8X8 square cake
pans. Set aside. In a large bowl, add pork rind flour, sweetener, cinnamon,
nutmeg cinnamon extract, baking powder, and baking soda. Mix until thoroughly
blended. Add scaled, soured cream and boiling water. Beat on low speed with
an electric mixer, or with a hand whisk, until well blended. Add egg yolks
and beat until smooth.
Beat egg whites with an electric mixer on low speed, or with a hand whisk,
until egg whites are thick and frothy. Increase electric mixer to high speed
and continue beating egg whites until stiff, white peaks form. Be careful not
to over beat the egg whites, as they will lose begin to lose their volume.
Gently fold in 1/4 of the egg whites into the cinnamon batter. Fold in the
remaining egg whites, working quickly yet gently to preserve the volume of
the egg whites.
Pour into cake pan. Bake for 30-36 minutes, depending on your preferred
moistness level of the cake. Baking for 30 minutes will result in an
extremely moist cake, while baking for 36 minutes will result in a slightly
drier cake.
Regardless of baking time used, a toothpick or knife must come out clean
before cake is taken out of oven.
Take cake out of oven and cool in pan for 1-1 1/2 hours, placing cake over
two coffee mugs to allow the bottom of the cake to properly cool and to
prevent excess moisture from building on the bottom of the cake. Invert cake
onto plate or serving dish lined with waxed paper. This will make handling the
cake much easier.
Cover with plastic wrap and store in the refrigerator. Serve with whipped
cream, butter cream frosting, or simply by itself for a delicious dessert
treat. Enjoy!
*** One 80 gram bag of pork rinds yields exactly one cup of pork rind flour.
Using a blender or food processor, grind pork rinds into a fine flour or
brown sugar-like substance by placing one pork rind at a time in blender or
food processor and grinding it. ***
Per Serving (excluding unknown items): 126 Calories; 9g Fat (60.6% calories
from fat); 6g Protein; 7g Carbohydrate; 4g Dietary Fiber; 119mg Cholesterol;
288mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1
1/2 Fat; 0 Other Carbohydrates.
|
|
member logon
