High-protein low-carb angel food cake

Directions

1. 1
   Preheat the oven to 325°F (160°C). Prepare an angel food cake pan (16 cup/4 liters) or a deep sheet pan by lining it with parchment paper. Do not grease the pan.
2. 2
   Use a sifter or wire sieve to sift the almond flour, whey protein isolate, baking powder, and salt into a medium-sized bowl. Sift all ingredients together a second time and set aside.
3. 3
   In a separate bowl, use a hand mixer or stand mixer to whip the egg whites and cream of tartar until frothy. As the whites begin to take shape, sprinkle in the sweetener while continuing to beat the egg whites. After the sweetener is added, pour in the vanilla extract. Whip until stiff peaks form.
4. 4
   Add about one-third of the sifted ingredients to the egg whites and gently fold the dry ingredients into the egg whites. Repeat until all of the dry ingredients are added. Fold the ingredients carefully so that the egg whites do not deflate.
5. 5
   Place the batter into the prepared pan and gently smooth the top until even.
6. 6
   Bake for 35-40 minutes or until the top is browned and springy to the touch.
7. 7
   Let cool 15-20 minutes before inverting the cake from the pan. The cake may deflate slightly as it cools. A serrated knife will make cutting the cake easier.
8. 8
   Mash the raspberries with a fork in a bowl.
9. 9
   Add the sweetener depending on how sweet the raspberries are.
10. 10
    Serve the angel food cake with whipping cream and raspberry purée.