Ingredients
Method
- Position an oven rack in the second lowest slot and preheat the oven to 325°F. Line the bottom of the pan with parchment paper, but do not grease it.
- Whisk the granular and powdered sweeteners together in a medium bowl.
- Combine the almond flour, protein powder, half of the sweetener mixture, and salt in a large bowl. Sift the mixture through a sieve into a second large bowl, repeating the process three times between the two bowls.
- If a sieve is unavailable, fluff the mixture with a fork for several minutes to remove clumps and incorporate air.
- Beat the egg whites and cream of tartar in a separate large bowl until frothy. Gradually add the remaining sweetener while beating until medium peaks form, where the tips fold over slightly when the beaters are removed.
- Incorporate the extracts and continue beating until stiff peaks form, ensuring the tips stand straight when the beaters are lifted.
- Gently fold the flour mixture into the egg whites in four separate additions using a large silicone spatula. Scrape the bottom of the bowl thoroughly to ensure all ingredients are fully incorporated.
- Transfer the batter to the prepared pan and smooth the surface. Clean any batter from the pan sides and tap the pan lightly on the counter to remove air bubbles.
- Bake for 40 to 50 minutes, rotating the pan at the halfway mark, until the top is golden brown and resilient to a light touch.
- Remove from the oven and cool in the pan for 20 minutes, then invert the pan and allow the cake to cool completely.
- Loosen the cake by running a sharp knife around the edges and the center tube. Release the cake by pushing up the removable bottom, or invert the pan over a plate and tap the bottom to unmold.
Nutrition
Notes
To line the cake pan, you will need a 9-inch circle of parchment paper. Fold the paper in half and then in half again to create a cone. Cut enough out of the tip so that when it is opened, it fits over the center of the tube pan. It does not need to be perfect.