Vegan Cloud-Fluff Sponge Cake

1.Preheat the oven to 325°F (160°C). Prepare a 9-inch (23 cm) round cake pan by lightly greasing it and lining the bottom with parchment paper. Do not grease the sides to help the cake rise properly.

2.In a large mixing bowl, pour the aquafaba. Using an electric mixer, beat the aquafaba on medium-high speed until it becomes foamy, about 2 minutes.

3.Add the cream of tartar to the aquafaba and continue beating until soft peaks form, approximately 5-7 minutes.

4.Gradually add half of the granulated sugar (3/8 cup) to the aquafaba while continuing to beat. Beat until stiff, glossy peaks form, about 3-5 minutes. Set aside.

5.In a separate bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt.

6.In another small bowl, whisk together the vegetable oil, almond milk, vanilla extract, and the remaining granulated sugar until the sugar is mostly dissolved.

7.Gently fold the wet mixture into the dry ingredients until just combined, being careful not to overmix.

8.Next, carefully fold about one-third of the aquafaba meringue into the batter to lighten it. Then fold in the remaining aquafaba gently until no white streaks remain. Take care to maintain as much air as possible for a fluffy texture.

9.Pour the batter into the prepared cake pan and smooth the top with a spatula.

10.Bake in the preheated oven for 35-40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

11.Remove the cake from the oven and invert the pan onto a wire rack. Let the cake cool completely upside down in the pan to prevent collapsing, about 1 hour.

12.Once cooled, run a knife around the edges to loosen the cake and carefully remove it from the pan.

13.Optionally, dust the top with powdered sugar before serving for a delicate finish.