Butterfly Wings Cake

Ingredients

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  ½ tsp or 2g

• THM Gentle Sweet

  ½ cup or 60g

• Vanilla Protein Powder

  Whey protein - Isoflex

  50g

• psyllium husk flakes

  2 tbsp or 24g

• All Whites Egg Whites

  Kroger

  12 tbsp or 184g

• Xanthan Gum

  No Manufacturer

  ¼ tsp or 8g

Directions

1. Preheat the oven to 325°F. Line the bottom of a 10-inch tube cake pan or springform pan with parchment, cutting out for any spacer in the middle.
2. In a medium bowl, whisk the baking powder, sweetener, protein powder, and ground psyllium until combined. In a separate large bowl, beat the egg whites and cream of tartar or xanthan with an electric egg beater or mixer on high until soft peaks form. Gently stir in the dry mixture one spoonful at a time until well incorporated.
3. Pour the batter into the ungreased cake pan, spreading evenly. Bake for 30 minutes, or until golden brown on top.
4. Allow to cool fully (see Note) before cutting around the sides to release the cake and remove it.