Ever since I was introduced the magic Aquafaba, it has been an obsession for me. It is nothing but the water left over after cooking the chickpeas and it works as a great egg substitute. I have posted so many recipes using it and even have made a photo tutorial for the cake previously. Take a look at my old post Vegan Vanilla Sponge cake to know more. Making a video demonstrating the technique has been in my to do list for long and finally I have made it. I uploaded a video demonstrating how to make fresh cream roses and the base cake I used for the project was this vegan sponge. Usually egg free cakes are so easy to make. They are mostly one bowl recipes but this cake is a little different. The technique involved is so much like a fat free sponge made with eggs. If you mess with the technique, the final cake will be hard. So watch the video to learn how to make it easily.
Aquafaba is so sensitive and even a trace of oil or any other impurity, it won’t whip. Then everything needs to go down the drain. Trust me, I have done it many times. Clean the bowl, beater thoroughly with a tissue paper, so that they are so clean. Add aquafaba straight from the fridge. Adding a stabilising agent is so important to whip it up to stiff peaks. You can use lemon juice, cream of tartar or vinegar for that. Use whatever you have in your pantry. Whipping it to stiff peaks before adding sugar is so important. Once you start adding sugar, add it by tablespoons. So not dump the whole sugar into the aquafaba. Again trust me, I have learnt it the hard way. The mix will become a shiny sticky mass. Beat, beat and beat. If you have a stand mixer consider yourself lucky. Else have a helping hand. If you watch the video, you will see that I struggled while adding sugar and oil. Oil needs to be drizzled while beating the mixture. Do not stop, add oil and start beating. We don’t want all those beautiful aquafaba to go into a gooey mess.
Once you add the flour, start folding it gently with a spatula. Do not use beater after this stage. The more you fold vigorously, the more air you will be knocking out of the mixture. So do it gently and stop once it is incorporated. Do not over bake the cake. Have a close look and take it out by 25 minutes. And cool it well, wrap it up in cling film and refrigerate until use. You can use this for cream cakes. As it has oil in it, it keeps moist even after refrigeration. You can store it for upto 10 days in fridge. Wrap it in two or three layers of cling film and refrigerate.
Recipe Source: Vegan Meringue – Hits and Misses
Makes two 6″ cakes or one 8″ cake
Aquafaba (click on link for recipe) – 3/4 cup
Apple Cider Vinegar-1 tsp
Sugar – 3/4 cup
Vanilla Extract-1 tsp
All Purpose Flour/ Maida – 1 1/2 cups
Baking Powder – 1 tsp
Baking Soda – 1/4 tsp
Preheat oven to 180°C.
In a bowl mix together flour, baking soda and baking powder. Set aside.
In another bowl take the aquafaba and vinegar and start whipping with a beater.
Increase speed once the mixture becomes foamy.
Whip it until stiff peaks form. It will take about 10 minutes for this step.
Now gradually add sugar and keep on beating until all the sugar is dissolved and the mixture is thick and glossy.
Keeping the mixer running, drizzle oil and beat until incorporated.
Finally add vanilla and beat until it is mixed.
Now remove the beaters and have a spatula handy.
Add the flour mixture and gently fold the flour into the aquafaba. Do not over fold. Just fold it until all the flour gets incorporated.
Grease and dust two 6″ tins and divide the batter between them.
Bake the cakes for 25-35 minutes or until a tooth pick comes out clean.
Remove the cake from oven and let it cool for 5 minutes on wire rack.
Now flip the cake on the wire rack and remove the pan.
Allow it to cool completely before decorating.
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