Best Protein Powder for PCOS: Fueling Your Health
Discover the top protein powders for managing PCOS. Learn about their benefits, how to choose the right one, and tips for incorporating them into your diet.
Recipe by Maureen Callahan Our version boozes up the chocolate glaze with a bit of Cointreau (orange-flavored liqueur), but feel free to omit it.
Cooking spray
2 teaspoons cake flour
5 ounces sifted cake flour (about 1 1/4 cups)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 large egg
3/4 cup 1% low-fat milk
2 large egg whites
3 tablespoons granulated sugar
Preheat oven to 350 °.
To prepare cake, coat bottom of a 9-inch round cake pan with cooking spray. Dust with 2 teaspoons cake flour; set aside.
Weigh or lightly spoon 5 ounces (about 1 1/4 cups) flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/4 teaspoon salt in a small bowl, stirring with a whisk. Place 1/2 cup granulated sugar and 1/4 cup butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 5 minutes). Add 1 teaspoon vanilla and egg, beating until well blended. Add flour mixture and 3/4 cup milk alternately to sugar mixture, beginning and ending with flour mixture.
Place egg whites in a medium bowl; beat with a mixer at high speed until foamy using clean, dry beaters. Gradually add 3 tablespoons granulated sugar, beating until stiff peaks form. Gently fold egg white mixture into batter; pour into prepared pan. Bake at 350 ° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; run a knife around outside edge. Remove from pan, and cool completely on a wire rack.
To prepare filling, combine 1/2 cup granulated sugar, cornstarch, and 1/8 teaspoon salt in a medium saucepan. Gradually add 1 cup plus 2 tablespoons milk and egg substitute to pan, stirring with a whisk until well blended. Bring to a boil over medium heat, stirring constantly with a whisk until thick. Remove from heat; stir in 1 tablespoon butter and 1/2 teaspoon vanilla. Place pan in a large ice-filled bowl until custard cools to room temperature (about 15 minutes), stirring occasionally.
To prepare glaze, place chocolate and 2 tablespoons milk in a microwave-safe bowl. Microwave at HIGH 20 seconds or until chocolate melts. Add powdered sugar and liqueur, stirring with a whisk until smooth.
Split cake in half horizontally using a serrated knife; place bottom layer, cut side up, on a serving plate. Spread cooled filling evenly over bottom layer; top with remaining cake layer, cut side down. Spread glaze evenly over top cake layer.
Serving Size: 10
Amount Per ONE Serving | ||
---|---|---|
Calories 0 kcal | ||
Fat 0 g | ||
Carbohydrate 0 g | ||
Protein 0 g |
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