I have been a bit busy recently and was pushing aside this post for a long time. I had a domestic issue to tackle. Now, the situation is under control. I have also taken up a full-time job which is consuming most of my time. My apologies for not letting you know about it. Thank you for visiting my site and I will visit everyone and get back to normal blogging soon.
This is a post that brings the result of my aquafaba cake test. I wanted a recipe to try, that uses many eggs so I could substitute them with aquafaba. I chose to try making a sponge cake as that is a challenging recipe! It turned out to be a wonderful cake. I used the beany liquid twice, firstly as an egg substitute in the cake recipe and then to make the icing for the cake.
The recipe is very simple with basic ingredients. I used a springfoam pan and lined it with parchment paper to prevent it from sticking to the bottom and sides of the pan. I waited with pounding heart wishing it to bake well.
- 1/2 cup chickpea liquid
- 3/4 cup sugar
- 3/4 cup all-purpose flour
- 1 tsp vanilla
- Beat chick pea liquid with an electric beater to become frothy.
- Add sugar and beat for 4 minutes until it turns creamy with a ribbon like consistency.(When you lift the beater it leaves ribbon like strips of batter.)
- Then, add vanilla extract and continue beating till it reaches almost stiff peaks.
- Pre-heat over to 350° F.
- Cover the bottom and sides of a 7″ springform pan with parchment paper. (I buttered the paper for quick release.)
- Sift all-purpose flour and add to the beaten mix.
- Fold in the flour gently without over mixing.
- Pour it into baking pan and level the top.
- Bake in the center of the preheated oven for 20 minutes or until tester comes out clean.
- Remove pan from oven and cool on a rack.
- When it is warm to touch release the bottom of the pan.
- Gently unwrap paper from the side and allow it to cool completely.
- Cool completely before icing it for a tasty treat.
- Alternatively, store in the fridge and decorate it the next day.
- 1 cup aquafaba
- 1/4 cup sugar
- 1/2 tsp vanilla
Beat the bean liquid with sugar to form stiff peaks and add vanilla extract. Spread icing on the cake after cutting it into smaller pieces. I decorated it with chocolate slices, mint and raspberries.
This cake was very spongy, a bit sticky and very sweet. The mix was thick like a meringue and the top of the cake became a bit hard and formed a crust. While baking keep a close watch and bake till the top starts browning.
At the end of the baking session, I realized that a few modification could help improve this cake. I would reduce the amount of sugar next time. The center of the cake caved in as it cooled. Maybe, that could be due to the excess sugar.
I stored this cake in the fridge for a week. This cake freezes well and can be used after packing it tightly in foil. There is actually no need for icing but I wanted to try to use aquafaba in icing and so tried it.
I have decided not to waste the liquid from my bean cans any more as I have found this great vegan substitute for eggs.
Try this to enjoy a simple vegan cake.