High Protein Chiffon Cake
Elevate your dessert game with this irresistibly light and fluffy High Protein Chiffon Cake, a healthy twist on the classic treat! Perfect for those seeking a guilt-free indulgence, this recipe swaps traditional ingredients for a boost of whey protein, making it ideal for fitness enthusiasts or anyone looking to increase their protein intake. Featuring six airy egg whites and a gentle folding technique, this cake achieves the hallmark chiffon texture while remaining surprisingly low in fat. With a prep time of just 20 minutes and simple pantry staples like cake flour, vanilla extract, and cream of tartar, you'll create a show-stopping cake that's as nutritious as it is beautiful. Whether served plain or dressed with fresh fruit and whipped cream, this high-protein masterpiece is perfect for sharing—or savoring all to yourself!
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Recipe Information
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
Instructions
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.
In a large bowl, sift together the cake flour, whey protein powder, baking powder, and salt. Stir to combine and set aside.
Separate the egg yolks from the egg whites. Place the egg whites in a large mixing bowl and the yolks in a medium bowl.
Add 100 grams of granulated sugar to the egg yolks. Beat with a whisk or electric mixer until the mixture becomes thick and pale.
Stir in the vegetable oil, water, and vanilla extract to the yolk mixture. Mix until well combined.
Add the wet yolk mixture to the dry flour mixture. Gently fold with a spatula until just smooth. Be careful not to over-mix.
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.
Gently fold the meringue into the batter in three parts, being careful not to deflate the egg whites. Fold until no streaks remain.
Pour the batter into the chiffon cake pan. Run a skewer through the batter to remove any large air bubbles.
Bake in the preheated oven for 55 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, invert the cake pan onto a wire rack and allow the cake to cool upside down completely in the pan.
Once cool, use a thin knife to loosen the sides and bottom, gently remove the cake from the pan.
Slice and serve as desired. Enjoy your high protein chiffon cake!
Nutrition Facts
Calories |
2446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.8 g | 131% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 45.4 g | ||
| Cholesterol | 1136 mg | 379% | |
| Sodium | 2578 mg | 112% | |
| Total Carbohydrate | 307.5 g | 112% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 203.6 g | ||
| Protein | 81.8 g | 164% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 328 mg | 25% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1022 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
