Coagulated Curdle Cakes with Foam
A lemony cake that is served with style in individual ramekins. This lemony cake should result in a creamy layer below a fluffy little cake layer. For vegans, be sure to get an egg free egg substitute.
- Serves: 8 persons
- ⅓cup all-purpose flour
- 3tablespoons chick pea flour
- 1cup white sugar
- 2tablespoons grated lemon zest
- 1pinch ground cardamom
- 1pinch ground nutmeg
- ¼teaspoon baking soda
- 1pinch salt
- 1cup soy milk
- ½cup water
- ⅓cup fresh lemon juice
- 2tablespoons powdered egg substitute
- ¼cup water
- 2tablespoons white sugar
- 2tablespoons powdered fruit pectin
Step 1Preheat the oven to 350 degrees F (175 degrees C). Set out 8 (4 inch) ramekins on a baking tray.
Step 2In a large bowl, stir together the all-purpose flour, chick pea flour, 1 cup sugar, lemon zest, cardamom, nutmeg, baking soda, and salt. Combine the soy milk, water and lemon juice; stir into the dry ingredients until well blended.
Step 3In a separate large bowl, stir together the egg substitute and 1/4 cup water. Whip with an electric mixer until foamy. Gradually mix in the sugar and fruit pectin while whipping until thick. Fold the egg substitute mixture into the batter, and fill ramekins about 3/4 full with the batter.
Step 4Bake for 35 to 40 minutes in the preheated oven, or until set and golden.