Post-apocalyptic Sponge Cake Recipe
It is not easy to bake something resembling the sponge cake we all know and love without using wheat flour, eggs, cane sugar, or dairy. After numerous attempts (and cakes which refused to rise) and a bit of serious kitchen chemistry, here is a recipe that at least looks the part!
¾ cup Aquafaba (chickpea brine)
1tsp Apple cider vinegar
¾ cup Sugar substitute (such as Splenda)
11/2 tsp Vanilla extract (imitation)
1 1/8 cup Potato starch
3/8 cup Arrowroot
½ tsp Sodium bi-carb
1tsp Baking powder
- Pre-heat oven to 180C
- In a bowl mix potato starch, arrowroot, bi-carb and baking powder. Set this aside.
- In another bowl, whip aquafaba and vinegar with the beater.
- Increase beating speed once the mixture becomes foamy. Whip until stiff peaks form. It will take about 10mins for this step.
- Gradually add the sugar substitute and keep on beating until all the sugar substitute is dissolved and mixture is thick and glossy.
- Keeping the mixer running, drizzle oil and beat until incorporated.
- Add vanilla and beat until it is mixed.
- Now remove the beaters and have a spatula handy.
- Add starch mixture and gently fold it into the aquafaba mixture. Do not over fold. Just fold it until all the starch mixture is incorporated.
- Grease and dust two 6” tins or one 8” tin with margarine and potato starch and add sponge cake batter to the tins.
- Bake the cakes at 180C for 30 – 40 mins or until tooth pick comes out clean.
- Remove cake from oven and let cool for 5mins on wire rack
- Now flip the cake on to the wire rack. Allow to cool completely before decorating.