Ingredients
Equipment
Method
- Preheat your fan-forced (convection) oven to 160C (320F). If you do not have a convection oven, set your standard oven to 180C (350F).
- In a large, clean, and dry bowl, whisk the egg whites on medium speed using a stand mixer or a hand-held electric mixer. Continue whisking for about 5 to 8 minutes until stiff peaks form.350 ml liquid egg whites
- Gently add the unflavoured whey protein powder and the Cream of Tartar to the whipped egg whites. Mix on a low speed only until the ingredients are combined and the mixture is uniform in colour.60 g unflavoured whey protein powder, 1/2 tsp Cream of Tartar
- Grease a bread loaf tin with butter and line it with parchment paper. A pro tip is to scrunch the parchment paper into a ball and then unfold it; this helps the paper mould more easily to the shape of the tin.Butter
- Spoon the egg white mixture into the prepared tin. Allow the mixture to go above the top of the tin and use the back of a spoon to shape it into a rounded loaf.
- Bake in the oven for 30 minutes.
- Once the 30 minutes are up, turn the oven off. Place a kitchen towel in the door of the oven to keep it slightly ajar. Leave the loaf inside for 20 to 30 minutes to allow the oven to cool slowly, which helps prevent the bread from deflating.
- Remove the loaf from the oven and slice into 10 thick slices.
Notes
The secret to a successful loaf lies in the stability of the egg whites, so ensure your mixing bowl is completely free of grease. Additionally, do not skip the slow cooling process in the oven, as rapid temperature changes can cause the delicate structure to collapse.
