In this recipe the eggs are replaced with chickpea liquid which, together with sugar, is first whipped into a meringue. This bottom will be slightly shorter and will be best in two layers.<\/p>\n","protected":false},"featured_media":9796,"menu_order":0,"template":"","meta":{"_acf_changed":false,"content-type":"","editor_notices":[],"footnotes":""},"tools":[252],"dishes":[264],"class_list":["post-9791","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe-category-cakes","tools-whisks","dishes-dessert"],"acf":{"featured_recipe":false,"recipe_time":"","recipe_servings":{"from":"","to":"","unit":""},"recipe_ingridients":[{"title":"","ingridient_list":[{"quantity":"","detail":"","ingridient":"210 g wheat flour"},{"quantity":"","detail":"","ingridient":"2 tsp baking powder"},{"quantity":"","detail":"","ingridient":"2 tsp vanilla sugar (can be omitted)"},{"quantity":"","detail":"","ingridient":"2 dl Aquafaba (the liquid from 1 can of chickpeas, 400g)"},{"quantity":"","detail":"","ingridient":"1 tsp apple cider vinegar"},{"quantity":"","detail":"","ingridient":"180 g caster sugar"},{"quantity":"","detail":"","ingridient":"2 tsp rapeseed oil."}]}],"recipe_instructions":[{"acf_fc_layout":"heading","heading":"Follow these steps:"},{"acf_fc_layout":"instruction_row","text":"Set the oven to 175 \u00b0C\/357 \u00b0F..","time":""},{"acf_fc_layout":"instruction_row","text":"The bottom and sides of a 20-24 cm springform pan with baking paper. Brush a little butter on the mold to ensure the paper sticks.","time":""},{"acf_fc_layout":"instruction_row","text":"Sift and mix wheat flour, baking powder and vanilla sugar in a bowl.","time":""},{"acf_fc_layout":"instruction_row","text":"Whisk Aquafaba and vinegar until white and frothy. ","time":""},{"acf_fc_layout":"instruction_row","text":"Add sugar, a little at a time, while whisking, until you have a glossy meringue, about 10 minutes. ","time":""},{"acf_fc_layout":"instruction_row","text":"Add oil and whisk together. ","time":""},{"acf_fc_layout":"instruction_row","text":"Reduce the speed to low and add the dry ingredients. Let the machine mix for a maximum of 30 seconds, switch off the machine and remove the beaters. If the dry ingredients have not been fully incorporated, you can use a spatula and carefully, so that the air bubbles do not disappear, mix to a smooth batter. ","time":""},{"acf_fc_layout":"instruction_row","text":"Pour the batter into the mold and tap the mold against the table so that the batter is distributed evenly. ","time":""},{"acf_fc_layout":"instruction_row","text":"Bake in middle of the oven for 30-40 minutes. Use a toothpick to check if the cake is done, it must be completely dry when you take it out or the cake will collapse as it cools. ","time":""},{"acf_fc_layout":"instruction_row","text":"Allow the cake to cool completely in the tin. ","time":""}],"recipe_featured_quote":{"quote":"","signature":false,"author":""}},"yoast_head":"\n