Pork Rind Cake

CINNAMON SPICE PORK RIND CAKE

Here goes:

CINNAMON SPICE PORK RIND CAKE
Ingredients:
7 egg whites, room temperature
2-1/2 cups of pork rind flour (https://www.amazon.com/s?k=pork+rind+flour&ref=nb_sb_noss_1)
2 1/4 cups Splenda
1/2 cup cinnamon or cocoa
1 teaspoon ground nutmeg

1 teaspoon baking powder
1 teaspoon baking soda
1 cup heavy whipping cream
3/4 cup boiling water
4 egg yolks

Direction: Preheat oven to 350 Degrees Fahrenheit. 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, cinnamon, nutmeg cinnamon extract, baking powder, and baking
soda. Mix until thoroughly blended. Add 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
cinnamon batter.

Fold in the remaining egg whites, working quickly yet gently to preserve
the volume of the egg whites.... Bake for 30-36 min.