Tuesday, September 16, 2014

186 Calorie Super Moist Pumpkin Spiced Sponge Cake

Fall is here my fit-friends!!!! Can you believe it? Pumpkin flavored EVERYTHING is surrounding you, tempting you, and testing your will power. But alas, I have tinkered around in my kitchen, and I have come up with your solution!

Please allow me to introduce you to my "Super Moist Pumpkin Spiced Sponge Cake!" At only 186 calories per serving, it is a very reasonable treat, or even breakfast! This baby is Gluten free, and has a lot of nutrition to offer!

Fat: 2.5 grams Carbs: 28 grams (8 grams fiber) Protein: 13.5 grams

2 large egg whites
5 packets stevia 0 calorie sweetner (or equivelant)
3 drops vanilla extract
1/2 teaspoon cream of tartar
1/2 cup Libby's pumpkin puree (canned)
1 Packet unflavored instant oatmeal (28 grams)
Cinnamon, & pumpkin pie spice to taste

1) Place the Oatmeal dry, in a blender or food processor and blend until it resembles a flour texture. This is called oat flour. In a bowl, add the 1/2 cup pumpkin puree, oat flour, 3 of the 5 stevia packets, and cinnamon/pumpkin pie spice and mix together until well mixed.
2) Place the 2 egg whites in a separate bowl big enough to whip them. Add the 1/2 teaspoon of cream of tartar, and 2 of the 5 stevia packets. Add in the 3 drops vanilla extract. With a whisk or electric mixer, beat the egg white mixture until it forms fluffy peaks, like whipped cream. (If you are using a whisk, you will need to beat in a circular motion, pretty intensely)
3) Fold the whipped cream egg white mixture into the pumpkin mixture, until it is marbled, but not completely mixed. (About 10-15 folds)
4) Microwave for 3-4 minutes on high, until the cake bounces back when touched. It will be more of a cheesecakey texture than a cake texture, this is normal.
5) Sprinkle cinnamon on top because you are fancy. Enjoy!