The traditional butter cake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • ½ cup hazelnut flour, sifted
  • ½ cups almond flour
  • ⅓ cup unflavored whey protein powder
  • 1 teaspoon baking powder
  • 1 pinch baking soda
  • 9 large eggs, separate yolk and white
  • ¾ cup Xylitol sweetener
  • ½ teaspoon cream of tartar
  • 1 ½ cup (3 sticks) of chilled butter
  • ¼ cup milk
Preparation
  1. Preheat oven to 300F (150C). Prepare a 10” spring-form baking pan, grease side and bottom with butter.
  2. Using a small size bowl, mix hazelnut flour, almond flour, whey protein powder, baking powder and baking soda together. Set aside.
  3. Using a medium size bowl, with a electric hand held mixer, whisk egg whites with ⅓ portion of Xylitol and cream of tartar until soft peaks or stiff peaks if you like a softer cake. Set aside.
  4. Using a big bowl, with a electric hand held mixer, beat butter and remaining xylitol until light and fluffy, scraping down the sides a few times, about 10 minutes.
  5. Add the egg yolk one at a time while beating. Add milk and continue to mix well. Making sure xylitol has dissolved before going to next step.
  6. Using a spatula fold in the mixed flour in 3 batches. Gently fold the stiff egg whites, a big scoop at a time, into the butter mixture. Gently fold them together but do not over do it. If the egg white at the bottom of the bowl needs more beating to stiffen up, wash the mixer whisk before using it. And fold in all the egg whites.
  7. Pour ready mixed batter into prepared baking pan. Bake for about 1 hour 15 minutes or until a wooden skewer plunged into middle of cake comes out clean. Remove butter cake from the oven and run a knife around the rim to separate the cake from the rim. The butter cake will rise when baking and sank after cooling.
Recipe by Cooking Inspired By Love at https://cookinginspiredbylove.com/lowcarb-butter-cake/