Trying to find a recipe to adapt, I was amazed by the site that claimed 42 vegan Angel Food Cake recipes, that only gave vegan additions to your already baked (non-vegan) cake!
After discounting a couple of other vegan ones, I decided just to look for a basic recipe. Up popped Martha Stewart (is she the American Delia?)! This recipe called for 12 egg whites. Am I mad to even try?
Bunged in another 25g of powder and 90mls water and re whisked. Looked bit better, but still not going to have the volume...
Carried on with the recipe anyway and was pleasantly surprised with the results. I may even try whisked egg replacer to add lightness to some other cakes.
50g EnerG Egg Replacer
3/4 cup Caster Sugar
1/2 cup Gluten Free Self Raising Flour*
1/2 tsp Cream of Tartar
1 tsp Vanilla Paste (or extract)
1/2 tsp Xanthan Gum
*If you don't need it to be wheat free, just use Self Raising flour and don't add the Xanthan Gum
Increase speed and whisk until thick (between soft peak and ribbon stage, you won't get stiff peaks) - this will take several minutes, so be patient.
Slowly add the sugar (about a tablespoon at a time) and continue to whisk.
When all the sugar is added, whisk in the vanilla.
Sieve in the dry ingredients (in about 3 batches) and fold into the egg replacer with a spatula or metal spoon. Try to be gentle to keep in as much air as possible.
Put into a tin (don't grease it) and bake at 180ºc for 35-40mins, until firm but springy to the touch.
Cool in the tin, with it turned upside down (it will slide out of tin as it cools).
Husband and Fussy Five loved this, Mini Monster wouldn't even try it (seems to be off cake at the moment!). I could taste the egg replacer, so may add a little more vanilla next time, or I did see one recipe with almond extract, or maybe orange zest...