Bread Janggeum Protein Chiffon Cake

Preheat the oven to 170°C (338°F).

Put the egg whites into a clean bowl and whisk with a hand mixer until foamy.

Add protein powder, milk, olive oil, and erythritol to the egg yolks and mix well.

Sift cake flour into the yolk mixture and mix thoroughly.

Divide the beaten egg whites into the yolk batter in three parts, folding each time.

Pour the batter into a chiffon cake mold.

Bake in the oven at 170°C for 30–35 minutes.

Let it cool, then remove from the mold to finish.