This recipe comes with a warning: “WARNING: Do not overbake your cake; if you overbake it, it’ll go rubbery, dry, and lose all its umph.” It also comes with a bit of a twist: “TWIST: If you underbake your cake, you’ll end up with a delicious custardy cake; no, you won’t be able to layer it with frosting BUT it’ll be like a smooth little mousse-type-thing, jam-packed with protein kaPOW!”
I don’t know if you know this but, when you get liquid egg whites in bulk like I do, you have to go through the whole bottle in 48 hours. It’s like a race against the clock! And a bit much if you ask me.
So, there I was, in expiry-crisis-mode, facing my last bottle of liquid egg whites and wondering…. what to do with it? Because I had a bunch of it left and I didn’t want to waste them. Neither did I want to drink them (because a. I didn’t need to and b. drinking egg whites… ugh). I thought of making an omelet but I’d already had an egg white omelete and cold egg whites don’t do it for me. So, I settled on cake – protein cake – to enjoy beyond my allotted 48 hours ;-)
Ingredients for the Cake (if using little baking ramekins like these, you get four cakes):
Ingredients for the Filling (per tower):
1/4 cup chocolate whey protein
2 tablespoons coconut flour
1/2 tablespoon cocoa powder
1. To get your cake into that custardy cake I was talking about, bake it for no more than 10 minutes at 170 C (320 F) or until the center is slightly wet but the sides have more of less set.
2. I baked the mix inside four small porcelain ramekins. I know this is vague but you need to play around with it a bit. If you want to get it cakey to layer it up with frosting like I did, take it out after 17-18 minutes, when it will have cooked through. Like I said above, be careful not to overbake it. Just keep and eye on it and take it out as soon as it cooks.
3. For the frosting, all you need to do is mix all the ingredients together in a bowl and boom – you’re done. Add more liquid if you want it creamier or even some greek yogurt. You can add more cocoa if you want too or some flavdrops. Toffee flavdrops are actually really good for the cake if you have some around and want to deepen it’s flavor in a toffee direction.
Macros per cake (without the frosting out of 4):
The frosting will then add the following macros per four-story tower:
I made four little cakes to create four towers by cutting the cakes horizontally (once they’d cooled) and adding the frosting in between. I then rolled the whole thing in 100% unsweetened cocoa to create some truly ominous-looking cocoa towers. The cocoa on the outside is optional, I just thought, why not? It kind of adds a nice bitterness to the whole thing.
Remember you can make shorter towers too or, if you’re feeling lazy, just add the filling on top as a type of frosting?