Coagulated Curdle Cakes with Foam

Ingredients

• 0.3 teaspoon baking soda 
• 0.3 cup flour all-purpose
• 3 tablespoons chick pea flour 
• 1 pinch ground cardamom 
• 1 pinch ground nutmeg 
• 0.3 cup juice of lemon fresh
• 2 tablespoons lemon zest grated
• 2 tablespoons powdered egg substitute 
• 2 tablespoons powdered fruit pectin 
• 1 pinch salt 
• 1 cup soy milk 
• 0.3 cup water 
• 2 tablespoons sugar white

Equipment

• bowl
• oven
• ramekin
• baking pan
• hand mixer

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Set out 8 (4 inch) ramekins on a baking tray.
2. In a large bowl, stir together the all-purpose flour, chick pea flour, 1 cup sugar, lemon zest, cardamom, nutmeg, baking soda, and salt.
3. Combine the soy milk, water and lemon juice; stir into the dry ingredients until well blended.
4. In 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.
5. Bake for 35 to 40 minutes in the preheated oven, or until set and golden.