Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, egg & dairy-free steamed shortcake (layered spongecake). It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Egg & Dairy-Free Steamed Shortcake (Layered Spongecake) is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Egg & Dairy-Free Steamed Shortcake (Layered Spongecake) is something that I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can cook egg & dairy-free steamed shortcake (layered spongecake) using 10 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Egg & Dairy-Free Steamed Shortcake (Layered Spongecake):
- Prepare 150 ml ☆Natural (unflavored) soy milk
- Take 100 ml ☆Water
- Prepare 60 grams ☆Beet sugar (or regular white sugar)
- Make ready 1 tbsp ☆Lemon juice
- Take 1/3 tsp ☆Natural Salt
- Get 200 grams ★Cake flour
- Prepare 8 grams ★ Aluminium-free baking powder
- Get To decorate the cake
- Take 1 batch Macrobiotic whipped cream
- Make ready 1 Strawberries or other fruits in season
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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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So that’s going to wrap this up for this special food egg & dairy-free steamed shortcake (layered spongecake) recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
