Ioana Marin

September 19, 2020 at 3:41pm

Thank you for this, would love more content for wholesome vegan substitutions.
I've had decent success with an aquafaba genoise - equal weights of Aquafaba, Sugar and Flour;
1 tsp cream of tartar per 1/2 cup aquafaba, bake at 350F for about 40-50'. It's not quite the beautiful cloud-fluff structure of an egg genoise, but holds up decently.

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