The angel food cake was concocted in the United States. It is a type of sponge cake consisting of egg whites, sugar, and flour. Usually whipping agents are used such as cream of tar tar to stabilize the egg whites in the angel
 food cake. The angel food cake is different from other cakes, whereas normal sponge cakes use butter as the last ingredient and angel food cakes do not use any type of fat. Eggs are one of the main ingredients in making an angel cake, it is suspected to be one of the natural emulsifiers in the cake. Adding eggs into the recipe, gives the product structure, colour, and also taste. Substituting the eggs with aquafaba  in the angel food cake would make the cake become into a vegan cake with low cholesterol. Aquafaba is used because when legumes are cooked, it produces starch that can be absorbed by water and eventually will break down into amylose and amylopectin and also protein and sugar are absorbed by cooking water together, hence it has simillar properties to egg whites. However, it is also crucial to pay attention to the basic flavours and colours of beans when using aquafaba. The flavour and
 colour of beans gives a very big impact on the result of colour and taste for the aquafaba. In this research, 3 types of beans ( red kidney bean, white navy bean, and chickpea bean) for aquafaba will be researched to find which bean is best to be used for aquafaba in making cakes that utilize the aeration method for it’s structure.