Cinnamon Spice Pork Rind Cake
Cake | dessert | dinner | low carb | pork rinds
- Cinnamon Spice Pork Rind Cake:
• 2 cups Southern Recipe Original Pork Rinds, crushed
• 7 large egg whites
• 2 1/4 cups Splenda
• 1/2 cup cinnamon
• 1 tsp. ground nutmeg
• 1 Tbsp. cinnamon extract
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 cup scalded, soured heavy whipping cream**
• 3/4 cup boiling water
• 4 large egg yolks
• 8 oz cream
** To sour the cream, add 2 tablespoons vinegar to the heavy whipping cream. To scald cream, bring to a slow boil and remove from heat immediately.cheese
• 1/4 cup butter
• 1 Tbsp. vanilla
• 1/2 cup Splenda
Preheat oven to 350°F. Lightly grease one 16x16 rectangular cake pan, or two round 8 inch cake pans, or two 8x8 square cake pans. Set aside.
In a large bowl, add pork rind flour, sweetener, cinnamon, nutmeg cinnamon extract, baking powder, and baking soda. Mix until thoroughly blended. Add scaled, soured cream and boiling water. Beat on low speed with an electric mixer, or with a hand whisk, until well blended. Add egg yolks and beat until smooth.
Beat egg whites with an electric mixer on low speed, or with a hand whisk, until egg whites are thick and frothy. Increase electric mixer to high speed and continue beating egg whites until stiff, white peaks form. Be careful not to over beat the egg whites, as they will begin to lose their volume.
Gently fold in 1/4 of the egg whites into the cinnamon batter. Fold in the remaining egg whites, working quickly yet gently to preserve the volume of the egg whites.