Step-by-Step Guide to Prepare Quick Egg & Dairy-Free Steamed Shortcake (Layered Spongecake)

Egg & Dairy-Free Steamed Shortcake (Layered Spongecake).

Hey everyone, I hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, egg & dairy-free steamed shortcake (layered spongecake). It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Egg & Dairy-Free Steamed Shortcake (Layered Spongecake) is one of the most favored of current trending foods on earth. It's appreciated by millions daily. It is simple, it is fast, it tastes yummy. They're fine and they look fantastic. Egg & Dairy-Free Steamed Shortcake (Layered Spongecake) is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have 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):

1. {Take 150 ml of ☆Natural (unflavored) soy milk.
2. {Get 100 ml of ☆Water.
3. {Get 60 grams of ☆Beet sugar (or regular white sugar).
4. {Get 1 tbsp of ☆Lemon juice.
5. {Make ready 1/3 tsp of ☆Natural Salt.
6. {Make ready 200 grams of ★Cake flour.
7. {Take 8 grams of ★ Aluminium-free baking powder.
8. {Take of To decorate the cake.
9. {Get 1 of batch Macrobiotic whipped cream.
10. {Make ready 1 of Strawberries or other fruits in season.

Steps to make Egg & Dairy-Free Steamed Shortcake (Layered Spongecake):

1. Heat up some water in a steamer. Line the cake tin with parchment paper..
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..
3. Pour the batter into the lined cake tin. Smooth out the surface using a spatula so that the middle is a little indented..
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..
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..
6. When the sponge has cooled down completely, decorate with the macrobiotic whipped creamand fruits. https://cookpad.com/us/recipes/148565-macrobiotic-whipped-cream.
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.).
8. Drop some cream on top and spread it out to fill in the gaps in between the strawberries..
9. Spread one side of the other sponge slice with cream, and place it on top of the other half cream side down..
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..
11. Decorate the top with hulled strawberries and it's done!.
12. To slice the cake, wet your knife first to make it easier. Wipe the knife after each slice..

So that's going to wrap it up for this special food egg & dairy-free steamed shortcake (layered spongecake) recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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