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Pork Rind Recipe

Cinnamon Spice and Pork Skins Cake

Prep Time:

45 minutes


6 servings


    2 cups Southern Recipe Original Pork Rinds (finely ground)
    7 egg whites, room temperature
    2 1/4 cups sugar
    1/2 cup cinnamon
    1 tsp ground nutmeg
    1 Tbsp. vanilla extract
    1 tsp baking powder
    1 tsp baking soda
    1 cup heavy whipping cream
    3/4 cup boiling water
    4 egg yolks


Using a food processor, grind pork rinds into a fine flour.

Add 2 tablespoons vinegar to the heavy whipping cream. Bring to a slow boil and remove from heat immediately.

Preheat oven to 350 degrees. Lightly grease one 16X16 rectangular cake pan. Set aside. In a large bowl, add pork rind flour, sugar, cinnamon, nutmeg, vanilla extract, baking powder, and baking soda. Mix until thoroughly blended. Add scaled, soured cream and boiling water. Beat on low speed with an electric mixer until well blended Add egg yolks and beat until smooth.

Beat egg whites with an electric mixer on low speed until egg whites are thick and frothy. Increase electric mixer to high speed and continue beating egg whites until stiff, white peaks form. Do not over beat 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. Pour batter in greased pan. Bake for 30-36 min.

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