I only baked the sponges from this recipe, using vegan chocolate spread, whole hazelnuts and coffee icing to layer them, before icing with vegan whipped cream on the top and sides. However, I'm very glad that I used this sponge recipe as it tasted lovely! Whipping the aquafaba and combining the ingredients properly takes a bit of work, and having to bake four layers add to the prep time. However, the resulting cakes are light, nutty and very moreish. The layers don't come out in different shades of brown as suggested in the photos (unless you overbake some of the cakes). The amount of aquafaba in them does make them quite delicate even once baked, so I don't think these would stand up to very heavy/thick decoration. However, they were perfect for my wee project.
