Whey is a liquid byproduct of cheesemaking. It has a high level of globular proteins, which are often isolated and made into whey protein supplements. Whey supplements are commonly incorporated in high-protein, low-carb recipes to make sweet and healthy cakes and confections.
Whey is a liquid byproduct of cheesemaking. It has a high level of globular proteins, which are often isolated and made into whey protein supplements. Whey supplements are commonly incorporated in high-protein, low-carb recipes to make sweet and healthy cakes and confections. A low-carb sponge cake made with whey protein is fluffy, sweet and tasty, without the guilt of indulging in a fatty, carbohydrate-rich dessert.
Grease an 8-inch baking pan lightly with cooking spray or margarine. Preheat your oven to 325 degrees Fahrenheit. Combine four egg whites with 1/8 teaspoon of cream of tartar in a mixing bowl and whip on high with a hand mixer until stiff peaks form. Set the egg-white mixture aside. Blend four egg yolks, 1 cup of plain low-fat yogurt, 1/4 cup of water, 1/2 cup of melted margarine and 2 teaspoons of vanilla extract in a separate bowl. Beat the batter for 30 seconds on medium with a hand mixer. Add 4 tablespoons of whey protein powder, 1 1/2 cups of sugar substitute, 2 teaspoons of baking powder and 1/8 teaspoon of salt to the batter. Beat for an additional 30 seconds on medium. Fold the stiff egg whites gently into the batter until just mixed, then pour the bowl’s contents into the greased baking pan. Bake the low-carb sponge cake with whey protein for 30 to 40 minutes, or until a toothpick poked in the center comes out clean. Cool the cake for at least 30 minutes before serving. This cake serves 12.
One serving of the low-carb sponge cake made with whey protein is a 2-by-2-inch square. Each square contains approximately 93 calories, 5 grams of carbohydrates, 5 grams of fat, 11 grams of protein and 111 milligrams of sodium. Based on a general 2,000-calorie diet, this is 5 percent of your daily recommended intake, or DRI, of calories, 2 percent DRI of carbohydrates, 7 percent DRI of fat, 6 percent DRI of protein and 7 percent DRI of sodium. While the cake is not an excellent source of any one nutrient, it does not ruin your dietary goals for the day if you decide to indulge in one serving.
The nutritional information for the low-carb sponge cake with whey protein varies based on the exact nutrition of the ingredients' brands. To determine your cake’s nutrition, add up the information for the exact amount of each ingredient you use. Divide the results by the number of pieces for the nutritional information per serving. If you attempt to make your own recipe for low-carb sponge cake with whey protein, start with one that you have tested and slowly alter it from there. One change can significantly alter the cake’s consistency and texture.
The low-carb sponge cake with whey protein contains several low-calorie and low-fat ingredients. If you are not concerned about the caloric and fat content, there is no need to use alternative ingredients. You can replace the sugar substitute with granulated sugar, the low-fat yogurt with normal yogurt, and the margarine with butter.