High Protein Chiffon Cake
Elevate your dessert game with this High Protein Chiffon Cake, a light and fluffy creation that boosts traditional chiffon with the addition of whey protein powder for a nutritious twist. Perfect for fitness enthusiasts and dessert lovers alike, this cake combines the delicate texture of classic chiffon with a satisfying protein-packed edge. Made with simple pantry staples like cake flour, eggs, and vanilla extract, the recipe balances rich flavor and airy structure thanks to stiffly beaten egg whites folded into the batter. Ideal for post-workout treats or healthier celebrations, this unique cake is baked to golden perfection and cooled upside down to retain its lofty height. Slice into this guilt-free indulgence that’s as light as a cloud and packed with wholesome protein goodness!
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Ingredients
- 125 grams Cake flour
- 40 grams Whey protein powder
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 6 large Eggs
- 200 grams Granulated sugar
- 80 milliliters Vegetable oil
- 115 milliliters Water
- 1.5 teaspoons Vanilla extract
- 0.5 teaspoons Cream of tartar
Directions
Step 1
Preheat your oven to 325°F (160°C). Ensure your chiffon cake pan is clean and ungreased as this will help the cake rise properly.
Step 2
In a large bowl, sift together the cake flour, whey protein powder, baking powder, and salt. Stir to combine and set aside.
Step 3
Separate the egg yolks from the egg whites. Place the egg whites in a large mixing bowl and the yolks in a medium bowl.
Step 4
Add 100 grams of granulated sugar to the egg yolks. Beat with a whisk or electric mixer until the mixture becomes thick and pale.
Step 5
Stir in the vegetable oil, water, and vanilla extract to the yolk mixture. Mix until well combined.
Step 6
Add the wet yolk mixture to the dry flour mixture. Gently fold with a spatula until just smooth. Be careful not to over-mix.
Step 7
In the bowl with egg whites, add cream of tartar and beat on medium speed until foamy. Gradually add the remaining 100 grams of sugar, continuing to beat until stiff peaks form.
Step 8
Gently fold the meringue into the batter in three parts, being careful not to deflate the egg whites. Fold until no streaks remain.
Step 9
Pour the batter into the chiffon cake pan. Run a skewer through the batter to remove any large air bubbles.
Step 10
Bake in the preheated oven for 55 minutes, or until a toothpick inserted into the center comes out clean.
Step 11
Once baked, invert the cake pan onto a wire rack and allow the cake to cool upside down completely in the pan.
Step 12
Once cool, use a thin knife to loosen the sides and bottom, gently remove the cake from the pan.
Step 13
Slice and serve as desired. Enjoy your high protein chiffon cake!
Nutrition Facts
| Serving size | (877.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2445.9 |
| Total Fat 101.8g | 0% |
| Saturated Fat 20.4g | 0% |
| Polyunsaturated Fat 45.4g | |
| Cholesterol 1136mg | 0% |
| Sodium 2578.0mg | 0% |
| Total Carbohydrate 307.5g | 0% |
| Dietary Fiber 3.4g | 0% |
| Total Sugars 203.6g | |
| Protein 81.8g | 0% |
| Vitamin D 246IU | 0% |
| Calcium 328.1mg | 0% |
| Iron 6.8mg | 0% |
| Potassium 1022.1mg | 0% |
Source of Calories