I'm trying to make a cake that requires a meringue mixed into the cake, but without the egg. Unfortunately I'm allergic to chickpeas, so I can't use the standard aquafaba substitute. I usually substitute eggs with a mix of water, oil, and baking powder, but I don't think the cake texture will be right if I do that for this cake.
The relevant steps are
In a large bowl, whisk the egg yolks and 5 tablespoons superfine sugar together until pale. Whisk in the browned butter (scraping to include the solids, if you like), then whisk in the Marsala until incorporated. In a medium bowl, combine the flour, baking powder and salt. Sift over the batter and gently whisk to combine, smoothing out the lumps as best as you can.
Using a stand mixer fitted with the wire whip on medium speed, or an electric beater, or simply a whisk and a bowl, beat the egg whites until they form soft peaks. Slowly add the remaining 5 tablespoons superfine sugar while beating to form a shiny meringue with stiff peaks, 5 to 7 minutes. Gently fold ⅓ of the meringue mixture into the batter, followed by the rest, then fold in the strawberries, using a slotted spoon to add the berries to the batter, leaving any strawberry juices behind.
I'm willing to use a commercial egg replacer if that would work better, but I don't think the egg "whites" and egg "yolks" come separated. It doesn't need to be super close to meringue texture as long as the final cake comes out fine, since I'm mixing it into the batter anyway.
How should I replace the egg yolks and the egg whites in this cake?