- 8 eggs, separated
- 1 tablespoon vanilla
- 1/2 teaspoon cream of tartar
- 1/3 cup Sweet Mix, powdered
- 1/3 cup oat fiber
- 1/3 cup whey protein powder
- 1/2 teaspoon baking powder
- 1/4 cup water
- 8 ounces cream cheese
- 3 tablespoons Sweet Mix, powdered
- 1 cup whipping cream
- 1/2 teaspoon gelatin, unflavored
- 1/2 cup boiling water
- 2 tablespoons xylitol orange Jello, sugar free
- 3-4 peaches
Beat egg whites until frothy. Add cream of tartar, vanilla, and sweet mix. Beat until semi-stiff. Combine oat fiber, protein powder, and baking powder. Mix yolks with water. Blend into dry ingredients. Fold into egg whites. Line 3 9 inch round cake pans with parchment paper. Divide batter between the pans. Bake at 350 degrees for 8-10 minutes*. Cool. Soften gelatin in 1 tablespoon cream for 5 minutes. Heat until syrupy. Whip cream cheese and sweet mix together. Add cream. Start to whip while drizzling in the softened gelatin. Whip until peaks form. Layer cake on platter, 1/3 filling, peach slices, repeat twice. Stir together water and jello. Cool. Pour over peaches slices. Refrigerate. Serves 8-10.
*cover the last 2-3 minutes if it is getting to dark on top.
**this is a crossover or combined fuel category. The cake recipe can also be used to make an amazing Boston Creme Pie with vanilla filling and a chocolate gauche.
You can substitute fresh strawberries and strawberry xylitol jello for peaches and peach jello.
This cake can be baked in a 12 x 15 baking pan. I bake it for 8 minutes and then cover it and bake 7 minutes longer. Otherwise it can become to dark on top and the center doesn’t get totally finished.