⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.
A light, fluffy vegan sponge cake base perfect for layer cakes. The aquafaba technique creates a tender crumb that rivals traditional egg-based sponges.
Ingredients
- 2 dl sugar
- 1 dl aquafaba
- 3 dl wheat flour
- 2 tsp baking powder
- pinch of vanilla powder
- pinch of salt
- 75 g margarine
- 0.75 dl plant milk
Instructions
Prep: Preheat oven to 175°C. Grease and flour an 18-20 cm cake tin.
Whip: Beat sugar and aquafaba with an electric mixer until white and fluffy. Don’t overwhip to meringue - just white and thickened (pösigt).
Mix dry: Combine flour, baking powder, vanilla and salt in a separate bowl.
Melt margarine: Set aside to cool slightly.
Combine: Gently fold dry ingredients, melted margarine and milk into the whipped aquafaba. Mix until just combined - don’t overwork. Scrape down sides to incorporate all flour.
Bake: Pour into prepared tin. Bake at 175°C for 30-35 minutes. Test with a skewer - it should come out clean.
Notes
Pan size matters: Use an 18-20 cm tin for best results. Larger tins (22-24 cm) don’t work as well with this recipe. An 18 cm tin gives a taller cake, 20 cm gives a slightly flatter one.
Finding tins: The classic 18-20 cm sizes are common at second-hand shops and flea markets.
For layer cakes: Let cool completely, then slice horizontally into 2-3 layers.
Also works as: This same recipe makes an excellent sockerkaka (Swedish sugar cake) - see the separate recipe for variations.
Source: Kakboken