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Cherry Chiffon Cake




Source of Recipe


Jo Gainey


List of Ingredients




6 egg whites
1/2 teaspoon cream of tartar
1 pinch salt
2 Tablespoons fructose
6 egg yolks
5 ounces cream cheese -- softened
1 cup protein drink mix-- French vanilla flavor or other
preferred flavor
2 Tablespoons wheat gluten*
1 box Jell-O Sugar-free Gelatin (3 oz box) -- cherry flavor
1 teaspoon almond flavoring
5 packets Splenda packets



Recipe



Preheat oven to 350°F.

Select tube type cake pan that is often used for Angel food
cakes. Spray with Pam non-stick spray.

Cake directions: Beat the whites until frothy, add cream of
tartar and salt,
beat on high until they are super stiff and not sliding in
the bowl. Slow speed and add fructose and blend in
thoroughly.
In a separate bowl, whip the cream cheese and yolks until
light and fluffy, add
in Jell-O, protein drink mix, wheat gluten, almond flavoring
and splenda, mix together until blended.
Fold the cream cheese mixture into the whites and blend
carefully but thoroughly.
Bake at 350° for about 35 - 40 minutes (or until the top is
dry looking and golden) Invert pan to cool cake.
When cake is almost cooled, run a knife around the edges of
the center post and around the outside of the pan and
re-invert to finish cooling. Slice gently with a serrated
knife and a sawing motion.

good ol' whipped cream lightly sweetened with splenda and a
little vanilla flavoring added will make a great topping for
this if one is needed

*(not high gluten flour--that is a different product)