CINNAMON SPICE PORK RIND CAKE
Source of Recipe
Rani Merens
Recipe Introduction
Cake recipe using pork rind flour instead of regular
flour--from Rani Merens--of course! She says she didn't
originate this recipe but she did share it.
List of Ingredients
7 egg whites, room temperature
2 cups of pork rind flour*
2 1/4 cups Splenda
1/2 cup cinnamon (YES, half a CUP)
1 teaspoon ground nutmeg
1 tablespoon cinnamon extract
1 teaspoon baking powder
1 teaspoon baking soda
1 cup soured, scalded, heavy whipping cream**
3/4 cup boiling water
4 egg yolks
Recipe
Preheat oven to 350 Degrees Fahrenheit. Lightly grease one
9x13 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 scalded, 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 o
r 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.
**To sour the cream, add 2 tablespoons vinegar or lemon
juice to the heavy
whipping cream.
To scald cream, bring to a slow boil and remove from heat
immediately.
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