Show me how to make a souffle cake without eggs.
Recently my wife had a birthday. She loves my vegan desserts and this time she asked me to make a cake only with plant ingredients. I accepted the challenge and decided to surprise my wife.
The choice fell on a souffle cake, an analogue of Bird's milk. But how do you make a cake like this without egg white? And here pea broth comes to my aid, or, as it is commonly called in the world of culinary, aquafaba.
Aquafaba - this is the liquid that remains after boiling chickpeas, peas, beans and other legumes. During cooking, legumes release a large amount of vegetable protein. This broth beats well into a foam similar to a meringue.
I used chickpea decoction for my cake, but you can also use liquid from canned peas or beans.
Step-by-step recipe on how to make a soufflé cake without eggs
Biscuit
- Flour 100 g
- Starch 5 g
- Baking powder 3 g
- Sugar 40 g
- Vanilla sugar 10 g
- Vegetable oil 40 g
- Carbonated water 100 g
- A pinch of salt
Sift the dry ingredients through a sieve to combine.
I add sugar and a pinch of salt, then pour in the liquid ingredients and stir until smooth.
Pour into a mold and send it to bake for 20-25 minutes at 180 ° C. I check the readiness for a dry skewer. After baking, I do not remove the biscuit from the mold and leave it to cool.
Souffle
Meringue
- Aquafaba 150 g
- Sugar 70 g
- Lemon juice 1 tablespoon
- Vanilla 5 g
Syrup
- Water 200 g
- Sugar 80 g
- Agar-agar 10 g
I pour the aquafaba into a bowl for beating and begin to beat at the maximum speed of the mixer. As soon as the mass foams a little, I gradually add sugar.
Beat the mass until stable peaks.
I beat in a stationary mixer and therefore I cook the syrup in parallel with whipping. If you have a hand mixer, beat the aquafaba first and then prepare the syrup as it will take longer to beat.
Pour agar-agar and sugar with water and set to heat over medium heat. I bring the syrup to a boil and cook until the syrup begins to drain in a single stream.
Without stopping the mixer, pour in the syrup to the protein mass and beat for another 1-2 minutes, at the end pour in lemon juice and vanilla.
I pour the future soufflé into a mold on top of the biscuit and level the mass with a spatula. I put it in the refrigerator for at least 3 hours, and preferably at night.
Strawberry jelly
- Strawberry 60 g
- Sugar 60 g
- Agar-agar ¼ teaspoon
Knead the strawberries with sugar and put them in the microwave for 1 minute. Then I add agar agar and microwave it 4 times for 30 seconds.
Pour the jelly into a mold on top of the soufflé, smooth and decorate with slices of fresh strawberries on top. Let it cool and you can serve it.
The family liked the cake. The father-in-law praised very much, and the wife was delighted. If you are interested in recipes for aquafaba, let me know in the comments, I will cook something else.
P.S. The ingredients are designed for a mold 20 cm in diameter.