The 2nd edition of the protein cake, this time were back with a bang, although were a little higher on calories we've ultimately got a better result while still being very macro friendly
1) In a Pyrex Dish spray some 1 kcal cooking spray to avoid sticking on the edges. Break up your bread slices and lay around the base and pile up. Add a dash of cinnamon here and there throughout the layers.
2) In a blender (ideally) or by hand mix your Egg Whites, Protein, Cocoa Powder, Baking Powder, Almond Milk, Sweetener, and 0Kcal Maple Syrup.
3) Pour over the bread and leave to sit for a few mins while you preheat the oven. 180ºC/356ºF.
4) Pour over the bread and leave to sit for a few mins while you preheat the oven. 180ºC/356ºF.
5) Cook for 8-12 minutes in the oven until the top crisps up. At which point pull out and check with a knife if the centre is cooked. Place the knife directly into the centre of the cake, and pull out, if the knife comes out piping hot and with no liquid on it you're good to go.If it comes out with liquid or your cake is oozing liquid out the top, place in microwave and finish off with 1-2 mins in the microwave (or until cooked through). Try to avoid overcooking this one as it'll end up very dry.