The Pork Rind Cake Verdict

So I made the pork rind cake. I started with the canonical recipe, making these changes:

* I did use sour cream instead of heavy whipping cream I soured with vinegar or lemon juice.

* I cut back on the cinnamon. The original recipe called for a half a cup, which is a heckuva lot of cinnamon. It's also 43 grams of carb, although 30 grams of that is fiber. I used 6 tablespoons, or 25% less.

* I left out the cinnamon extract, simply because I didn't have any. Indeed, I'm not even sure where I'd buy it.

* Instead of Splenda I used a stevia/erythritol blend that measures roughly 1/2 cup = 1 cup Splenda (or sugar.) I also used it to equal 2 cups, rather than 2 1/4 cups, sugar.

* The recipe specified either 2 8x8 square pans, or two 8" round pans. I only have one 8x8, and one round cake pan, and that one is 9" across. (I used to have two cake pans; I have no idea what happened to the other one. It's not like I bake a lot of layer cakes, you know? If I'm going to do the grain free, sugar free baking book I'll need to get another, though.) It also said you could use one 8x16, but I don't have one. Closest was about 8 1/2" by 14 1/2", so that's what I used.

So how'd it come out? Not bad, actually. Didn't rise tremendously, despite baking soda, baking powder, and 7 egg whites beaten stiff and folded into the batter. Still, the texture is perfectly acceptable; it's reasonably moist, too. Might be that it would rise higher if I used the heavy cream instead, since the batter would be more liquid. Might be that the erythritol/stevia blend affected rise, as well.

Too, rise might be a function of the pan size, but that can't be critical, since the pan sizes specified are somewhat different -- an 8" round pan has 50.24 square inches, while an 8x8" square has 64 square inches. Accordingly, I figure it would rise higher in the 8" round pans.

I was glad I cut back on the sweetener a little; it was plenty sweet this way.

Despite leaving out a quarter of the cinnamon, and all the cinnamon extract, it's very cinnamon-y -- really a little too cinnamon-y for my tastes. Clearly whoever devise the original recipe is a big cinnamon fan. It's nice to note that cinnamon is a pretty powerful blood-sugar-lowering herbal medicine. Since the cake is very low carb, you might even call it therapeutic.

While the cake is okay, all by itself it's not super-scrumptious. However, the recipe specified a cream cheese frosting. I didn't feel like hauling out the mixer this morning, so I took some whipped cream cheese I had in the fridge, and stirred in some vanilla and a couple of drops liquid Splenda, and spread it on a square of cake. This improved the cake quite a lot; with this simple frosting it became quite delicious. That's how we'll be eating the rest of the cake.

Unlike cake made from flour and sugar, pork rind cake is seriously filling. I had a square about 5x5, with cream cheese frosting, for breakfast first thing this morning -- was around 9 -- and I wasn't hungry again until 3. That's 6 hours of appetite satisfaction. Try that with a doughnut.

All told, this cake was enough of a success to peak my interest. I'm thinking it would make a good gingerbread, and I'm very fond of gingerbread. I'll try that next, and if it's good, I'll let you know.

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I just made the cake

and WOW was the non-egg white part of the batter STICKY!

I followed the recipe from the pork rind people's website, including the scalded and then soured heavy cream, and 2c of splenda (ok, i shorted it .25c).

Folding the whites into the base was near impossible, so it wasn't just you Dana with the sour cream... and it doesn't spread out/level in the pan (I used a 9x13 glass pan), it bakes just as it was spread out.

I counted the carbs (using .47g per 1tsp pourable splenda) and got to about 4g per piece for 8 pieces before frosting, and about 5g per piece for 8 pieces with frosting (haven't made it yet). Just removed this from the oven now... I have enough to make a 2nd one, or maybe muffins? but I'm not sure I want to deal with the egg whites and base again! :p

I find a little xanthan gum

I find a little xanthan gum really helps gluten-free baked goods rise quite a lot. The "strands" that gluten forms are what helps the particles of flour cling to each other and rise; xanthan gum forms a similar bond. That's why it's such a good emulsifier for salad dressings, too!

I think I'd try half a teaspoon or a teaspoon of xg in this recipe, if I try it. I have some gingerbread DaVinci syrup; I think that would be yummy in this recipe!

I love, love, love the

I love, love, love the DaVinci Gingerbread syrup! Yummy! I use 1/8 of a cup of that in a cup of unsweetened almond milk and half a scoop of vanilla protein powder.

pork rind flour

Thanks for testing this.

I've been trying to formulate a carrot cake flavored protein bar for my Erik. I'm thinking about walnut butter, pork rind flour, whey powder and maybe cream cheese.

I feel better about the pork rinds having read this.

Round Versus Square Cake Pans

Huh. I just did the math, and a 9" round cake pan is way closer to an 8x8" square pan in size than an 8" round pan is. The 9" round is 63.6 square inches, the 8x8" is, I repeat, 64.

And this, my children, is why it is important to pay attention in 6th grade arithmetic class.

"And this, my children, is

"And this, my children, is why it is important to pay attention in 6th grade arithmetic class."

No kidding! The original recipe I googled said either 2-8 X 8 pans or a 16 X 16 pan! Wrong, wrong, wrong! But I see you didn't fall for that, anyway :) I really prefer a round pan because it doesn't have any corners to get overcooked.

A chocolate cake recipe I tried recently had a couple of cups of shredded zucchini in it, which made the most amazing cake (and it even rose)! No hint of zucchini flavor or shreds in the final product, but it resulted in a very moist, tender cake, with a lovely crumb. I was astonished and immediately made another one (cupcakes this time) just to see if I was dreaming. No dream - they were perfect! You might consider adding zucchini to your pork rind cake, to see if it gets you the rise you are looking for. I may try it myself.

Also, the food processor seems to mix cream cheese frostings as least as well and sometimes better and faster (as long as the ingredients are room temperature) than a mixer. I also keep my mixer put away and it's a lot of trouble to haul it out, but the food processor doesn't take up too much room on my kitchen cabinet.

chocolate cake with zucchini?

I'm totally intrigued-- can you post the recipe? I have a chocolate mayonaise cake recipe that I love and is moist (no, doesn't taste weird) but I'm always looking for another good chocolate cake to add to the repetoire :) or you can email me at sorenkkg at yahoo dot com.
Hope I'm not breaking any website rules! :)