YOUR SOLIN GENERATED RECIPE
Protein-Packed Vanilla Bean Custard Cake
Savor a light yet satisfying custard cake featuring a blend of egg whites, fat-free Greek yogurt, and vanilla whey protein, all elevated by the aromatic warmth of vanilla bean. This recipe creates a smooth, moist dessert-like cake that brings together the creaminess of custard with a delicate sponge texture, perfect for any meal of the day while keeping you in your targeted protein and calorie range.
INGREDIENTS
4 large Egg Whites (120g)
100g Fat-Free Greek Yogurt
1 scoop Vanilla Whey Protein Powder (30g)
1/2 cup Unsweetened Almond Milk (120g)
1/4 cup Oat Flour (30g)
1 tablespoon Chia Seeds (12g)
1 teaspoon Vanilla Extract (5g)
1/4 teaspoon Baking Powder (1g)
1/4 teaspoon Salt (1.5g)
1 teaspoon Honey (7g)
PREPARATION
Preheat your oven to 350°F and lightly grease a small, oven-safe ramekin or baking dish.
In a medium bowl, whisk together the egg whites, fat-free Greek yogurt, almond milk, vanilla extract, and honey until the mixture is smooth.
Sift in the oat flour and baking powder along with a pinch of salt. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Stir in the vanilla whey protein powder and chia seeds until evenly distributed.
Pour the batter into the prepared ramekin or baking dish, smoothing the top with a spatula.
Bake in the preheated oven for 18-22 minutes, or until the custard cake is set and a toothpick inserted into the center comes out clean.
Allow the cake to cool slightly before serving. Enjoy warm for a comforting meal that’s both protein-packed and satisfying.