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Egg & Dairy-free Steamed Shortcake (layered Spongecake) Recipe

Egg & Dairy-Free Steamed Shortcake (Layered Spongecake) Recipe
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Serving : 6
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Prepare the ingredients before making Egg & Dairy-Free Steamed Shortcake (Layered Spongecake) in your home. Then, follow these steps below to serve Egg & Dairy-Free Steamed Shortcake (Layered Spongecake) for your family or friends.

Ingredients: Egg & Dairy-Free Steamed Shortcake (Layered Spongecake)

  • 150 ml ☆Natural (unflavored) soy milk
  • 100 ml ☆Water
  • 60 grams ☆Beet sugar (or regular white sugar)
  • 1 tbsp ☆Lemon juice
  • 1/3 tsp ☆Natural Salt
  • 200 grams ★Cake flour
  • 8 grams ★ Aluminium-free baking powder
  • To decorate the cake
  • 1 batch Macrobiotic whipped cream
  • 1 Strawberries or other fruits in season

How to Make Egg & Dairy-Free Steamed Shortcake (Layered Spongecake)

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Egg & Dairy-Free Steamed Shortcake (Layered Spongecake) in your home by yourself.

    Step 1
  • Heat up some water in a steamer. Line the cake tin with parchment paper.
  • Step 2
  • 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.
  • Step 3
  • Pour the batter into the lined cake tin. Smooth out the surface using a spatula so that the middle is a little indented.
  • Step 4
  • 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.
  • Step 5
  • 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.
  • Step 6
  • When the sponge has cooled down completely, decorate with the macrobiotic whipped creamand fruits.
  • Step 7
  • 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.)
  • Step 8
  • Drop some cream on top and spread it out to fill in the gaps in between the strawberries.
  • Step 9
  • Spread one side of the other sponge slice with cream, and place it on top of the other half cream side down.
  • Step 10
  • 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.
  • Step 11
  • Decorate the top with hulled strawberries and it's done!
  • Step 12
  • To slice the cake, wet your knife first to make it easier. Wipe the knife after each slice.
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