From: fred@fairfieldi.com (Podkayne Fries) Newsgroups: alt.fan.tom-servo Subject: Pork Rind Cake Recipe Date: Fri, 31 Aug 2001 01:10:26 GMT Organization: Usenet Thuggess # 2 Message-ID: <3b8d85b0.45898234@news.cis.dfn.de> Who was on the Atkins diet? I forget. Arthur, maybe? Anyway, this recipe made me laff. I stole this from another newsgroup Just For You Guys. CINNAMON SPICE PORK RIND CAKE , aka "possibly the most treyfe cake recipe on the planet, no shit" This came from alt.fan.cecil-adams (name deleted to protect the guilty), and is apparently quite popular with those who are following a strict low-carb diet. Now, why in God's name something made w/fried pork rinds and soured whipping cream would supposedly be better for you than plain old flour/sugar/butter is beyond me, but there you have it... Anyway, here's the pork rind cake, recipe stolen off the internet (please don't sue me). And the listing of 1/2 (one half) cup cinnamon has been verified as correct. (Somewhere I have the idea that this might be a Suzanne Somers recipe...?) Here goes: CINNAMON SPICE PORK RIND CAKE Ingredients: 7 egg whites, room temperature 2 cups of pork rind flour*** 2 1/4 cups Splenda or 6 tablespoons Sweetbalance (use more or less to adjust to personal tastes) 1/2 cup cinnamon 1 teaspoon ground nutmeg 1 tablespoon cinnamon extract 1 teaspoon baking powder 1 teaspoon baking soda 1 cup soured, scalded, heavy whipping cream (33-35% milk fat) 3/4 cup boiling water 4 egg yolks *** One 80 gram bag of pork rinds yields exactly one cup of pork rind flour. Using a blender or food processor, grind pork rinds into a fine flour or brown sugar-like substance by placing one pork rind at a time in blender or food processor and grinding it. To sour the cream, add 2 tablespoons vinegar to the heavy whipping cream. To scald cream, bring to a slow boil and remove from heat immediately. Direction: Preheat oven to 350 Degrees Farenheit. Lightly grease one 16X16 rectangular cake pan, or two round 8 inch cake pans, or two 8X8 square cake pans. Set aside. In a large bowl, add pork rind flour, sweetener, cinammon, nutmeg cinammon extract, baking powder, and baking soda. Mix until thouroughly blended. Add scaled, soured cream and boiling water. Beat on low speed with an electric mixer, or with a hand whisk, until well blended. Add egg yolks and beat until smooth. Beat egg whites with an electric mixer on low speed, or with a hand whisk, until egg whites are thick and frothy. Increase electric mixer to high speed and continue beating egg whites until stiff, white peaks form. Be careful not to overbeat the egg whites, as they will lose begin to lose their volume. Gently fold in 1/4 of the egg whites into the cinammon batter. Fold in the remaining egg whites, working quickly yet gently to preserve the volume of the egg whites.... Bake for 30-36 min. I just tried my first piece of this cake and can tell you guys it tastes like carrot cake. I used the creamcheese frosting .8oz.creamcheese,1/4 cup butter, 1tbsp vanilla, and splenda, I probably used 1/2 cup of splenda or so...don't really know for sure......I can't believe this cake is made from pork rinds, you have got to try this. And then: the carb count for the recipe itself is 111.671 carbs with 30.003 grams of fiber, for a net carb count of 81.668. And then: Around 4.5 grams per serving, supposing 9 squares each from two 8x8 pans. -- Regards, Podkayne Fries "Newgroup invasion is the Internet's closest known equivalent to cow tipping." - Bryan Lambert
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