To create the aquafaba, drain a tin of chickpeas, over a large mixing bowl and a fine-mesh strainer. Use a hand mixer or a stand mixer with a whisk attachment to 'beat' the chickpea water until it forms white, fluffy peaks. This will take around 5-10 minutes.  One thing that's super important is to ensure that there is no oil or fat residue in the bowl or on the whisk as that will prevent the aquafaba from forming stiff peaks. Once the whist peaks are stiff, your aquafaba is ready and you can continue with the recipe as usual. For 2 aquafaba 'eggs', scoop 2 heaped tablespoons of the fluffy mix into your cake batter.