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Before you jump to Egg & Dairy-Free Steamed Shortcake (Layered Spongecake) recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
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We hope you got benefit from reading it, now let’s go back to egg & dairy-free steamed shortcake (layered spongecake) recipe. You can cook egg & dairy-free steamed shortcake (layered spongecake) using 10 ingredients and 12 steps. Here is how you achieve it.
The ingredients needed to cook Egg & Dairy-Free Steamed Shortcake (Layered Spongecake):
- Use 150 ml ☆Natural (unflavored) soy milk
- Provide 100 ml ☆Water
- You need 60 grams ☆Beet sugar (or regular white sugar)
- Prepare 1 tbsp ☆Lemon juice
- Take 1/3 tsp ☆Natural Salt
- Take 200 grams ★Cake flour
- Provide 8 grams ★ Aluminium-free baking powder
- Get To decorate the cake
- Provide 1 batch Macrobiotic whipped cream
- Get 1 Strawberries or other fruits in season
Instructions to make Egg & Dairy-Free Steamed Shortcake (Layered Spongecake):
- Heat up some water in a steamer. Line the cake tin with parchment paper.
- Put the ☆ ingredients in a bowl and mix. Combine the ★ ingredients and sift into the bowl. Fold them in using a rubber spatula until the mixture is no longer floury.
- Pour the batter into the lined cake tin. Smooth out the surface using a spatula so that the middle is a little indented.
- Once the steam starts from the steamer, put in the filled cake tin and steam over high heat for about 30 minutes. It's done when a bamboo skewer inserted in the middle comes out clean.
- Take the sponge out of the tin and let it cool down completely. Slice off the puffed up middle part (to test for taste) and slice the cake into 2 portions. It's easier to slice if you wet your knife first.
- When the sponge has cooled down completely, decorate with the macrobiotic whipped creamand fruits. - - https://cookpad.com/us/recipes/148565-macrobiotic-whipped-cream
- To make a strawberry version: Spread one of the sponge halves with cream, and top with strawberries that have been sliced into thirds. (Use the slices that look nice.)
- Drop some cream on top and spread it out to fill in the gaps in between the strawberries.
- Spread one side of the other sponge slice with cream, and place it on top of the other half cream side down.
- Spread the remaining cream on top, using a spatula to make it neat. If you double the macrobiotic cream recipe (use 1 block of tofu) you can spread it on the sides too.
- Decorate the top with hulled strawberries and it's done!
- To slice the cake, wet your knife first to make it easier. Wipe the knife after each slice.
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