I've been wanting to make a light icing with egg whites for calorie friendly cakes. Erythritol doesn't work well for meringue while allulose is prohibitively expensive.
Finally found the instant pudding mixes (modified corn starch) locally! Success! … and this is such a filling cheat!
It makes for great whipped eggs, thicker then the classic. At 100 Calories per 100 grams, its the bomb. If you have sugar free, even less.
I also wanted to try angels food cake, without the sugar. The second picture is that. The outside is dry and crumbly but inside is soft and spongy, more akin to a marshmallow.
Use egg whites as your liquid for Instant pudding ratio.
-150grams of egg whites
-25 grams of instant pudding
Whip egg whites so they get foamy, for me that's 10-20 seconds. Gradually add the instant pudding. if you go to 30grams or more it gets very gelatinous. Adjust to your liking.
For the "angel's food cake/marshmallow " thing, bake at 150 C for about 1 hour. I don't think it can be ruined with over or under baking. Just different texture. Normally you would wait for it to cool down in the oven overnight, but i was too curious and went for it after 30 minutes.
For me chocolate flavour didn't get a lot of volume. Vanilla and raspberry did well. Some brands have badly tasting flavours, so i do recommend you play around.
by ghristov
2 Comments
Interesting.
Got pics of them cut into?
Yum! Saved.