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I promised to bake a cake for a meeting last Wednesday. Not usually a problem but it turns out our Clerk is a vegan. So I looked up vegan cake recipes. I decided to make the one containing aquafaba (chickpea residue). The first one turned out more like a stodgy, oily, fat pancake. Part of the problem was that my electric whisk gave up the ghost so I went ahead with a standard hand whisk.
The second one was a lot better as I resorted to my 50 year old Kenwood mixer. It's a bit of a beast but a good old workhorse usually only used for large amounts of mixture or mincing and chopping large quantities.
Still not as light as I would prefer, but acceptable. It went down well.
I also made a standard fatless, cream sponge. Also not as light as usual.
I'd never heard of aquafaba before and it makes me wonder who on earth thought of whisking it to use instead of egg white.
The second one was a lot better as I resorted to my 50 year old Kenwood mixer. It's a bit of a beast but a good old workhorse usually only used for large amounts of mixture or mincing and chopping large quantities.
Still not as light as I would prefer, but acceptable. It went down well.
I also made a standard fatless, cream sponge. Also not as light as usual.
I'd never heard of aquafaba before and it makes me wonder who on earth thought of whisking it to use instead of egg white.
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