The White Cake with Aquafaba

100 gm flour

1 tsp baking powder

50 gm butter

75 gm sugar

50 ml milk

4 Tbsp of Aquafaba*

½ tsp lemon/almond essence

1 tsp lemon juiced/ a pinch of cream of tartar

1. Sieve flour and baking powder together and keep aside. 
2. Line the base of the baking tin, grease and dust it with flour.

3. Bring butter to room temperature and beat with ¾ of the powdered sugar till fluffy and creamy.

4. Add the flour mixture gradually to the creamed buttered alternately with milk.

5. Beat aquafaba till foamy. 

6. Add lemon juice and the remaining sugar. Beat further until peaks are formed.

7. Fold in the foamed mixture into the cake batter with a small amount at a time. 

8. Preheat oven to 350 degree F, for 5 minutes prior to your baking. 

9. Pour the mixture into the prepared tin.  Tap the tin on a hard surface to remove air pockets if any. 

10. Bake for 30 minutes.

11. Cool it on a wire rack.  When cooled you may spread the cake with an icing of your choice

1. Wash and soak chickpeas for about an hour. 
2. Cook in a pressure cooker with water just enough to immerse the chickpeas. 
3. After the first whistle,  lower the flame to its minimum and cook for another 40 minutes. 
4. Switch of the flame and let the cooker cool.

5. Place a strainer over a bowl and pour the cooked chickpeas into it. 

6. Allow the liquid to drain out completely.  The liquid collected in the bottom bowl is the aquafaba.

You can store the aquafaba for some time in the deep freezer and use when necessary.

Store the aquafaba as ice cubes of 1 Tbsp each on ice trays or in small containers with 3 to 4 Tbsp aquafaba in each.