Whole Wheat Castella Cake

Name: Whole Wheat Castella Cake
Yield: 459 g
Ingredients: The Protein Caramel 45 ml; Black Sesame Injeolmi Protein Shake 30 g; Greek Yogurt 20 g; Stevia 30 g; Raw Egg White 183 g; Salt 1 회분(1/3작은술); Whole Wheat Flour 80 g; Olive Oil 20 g; Raw Egg Yolk 50 g

866 kcal

#Whole Wheat Castella #Castella #Whole Wheat Bread #Home Baking #Healthy Bread #Low Sugar Baking #Diet Dessert #Oven Recipe #Easy Baking #Cake Recipe

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Ingredients

Main ingredients

The Protein Caramel 45 ml
Black Sesame Injeolmi Protein Shake 30 g
Greek Yogurt 20 g
Stevia 30 g
Raw Egg White 183 g
Salt 1 회분(1/3작은술)
Whole Wheat Flour 80 g
Olive Oil 20 g
Raw Egg Yolk 50 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 113.75 g 46%

Protein 56.68 g 23%

Fat 33.57 g 31%

Serving size 459g

Cooking steps

1

Preheat the oven to 170°C (338°F).
2

Sift whole wheat flour and baking powder together.
3

Whip eggs and oligosaccharide until foamy.
4

Add milk and vanilla extract and mix well.
5

Add the sifted flour mixture and gently fold with a spatula.
6

Line the pan with parchment paper and pour in the batter.
7

Bake in the preheated oven for 30–35 minutes.
8

Let it cool, then cut into serving pieces.

Whole Wheat Castella Cake

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