It's father's day in Finland, so aquafaba sponge cake attempt #*whoknows*
Possibly the best result I've had so far. It became all spongy like it's supposed to:
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I'm fairly certain I'll probably still have to experiment with getting the taste better (haven't tasted it yet), but the texture seems to finally be there. Maybe try to use a bit more apple cider vinegar next time and maybe add a little bit of salt.
The recipe is simple enough (I did the below recipe x3 since I wanted to make a bigger cake):
180ml of aquafaba
2 (i'd maybe even try 3) tbsp apple cider vinegar
160 grams of sugar
200 grams of white wheat flour
1tsp baking powder
1/4tsp baking soda
2tbsp some kind of oil (sun flower is what I used)
1-2tsp vanilla powder
1) Mix the flour + baking powder & soda into one bowl and measure the right amount of sugar into a separate container and let both of them be until you need them later
2) start off by whipping the aquafaba + apple cider vinegar with a slow setting (with one of dem electric hand mixers). Do so until almost all of the aquafaba has turned into foam and then slowly increase the speed to mid-levels. Once there's no more yellow/orange-y liquid left and the aquafaba is all foamy (the liquid stays in the bottom for as long as there is liquid so it's best if you have some kind of clear bowl you can see through), you can switch to the highest speed. Whip on high speed until it's firm (will probably take 10 minutes at the very least, can take 15-20+ minutes too). It turns white and stiffens up a bit. It doesn't have to be so firm that you can do meringue out of the thing, but it should turn white and a bit stiffer and not be so liquidy.
3) Once it's firm, gradually add the sugar and whip (on the fastest setting) until the sugar has dissolved into the mix.
4) Once the sugar has dissolved (I kept whipping for a few minutes after I had poured all the sugar into the mix), SLOWLY add the 2 tablespoons of oil into the mix (with the fastest setting still on). At this point the dough will deflate quite a bit and turn more liquid-y, but as long as the oil mixes up with the whipped aquafaba well and it's still white & foamy after a couple of minutes of whipping, it should all be ok
5) now, ditch the hand mixer and take some kind of ladle or big spoon or whatever and start adding the flour-powder mix into the aquafaba mix. Do not mix quickly or roughly, but slowly & gently fold the flour into the dough.
6) Pour the dough into whatever kind of oven-cake-thingie you have. Throw into an oven that has been heated to ~180*C (350F) and bake for 25-30 minutes. I'd maybe only put the oven on when I start mixing the sugar, otherwise you might waste electricity/whatever system you have since it's hard to estimate how long the aquafaba will take to firm up.
7) do whatever kind of sponge cake you want. I moistured it with slightly watered down freshly squeezed lemon-juice (with sugar added into it as well until it's sweet but with some sour-y kick still intact and not too sweet), put frozen strawberries & soy whipped cream in the middle of sponge cake layers and covered it all with the rest of the whipped cream.
), much more than the teacher's job that I previously had.
