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

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 Can Be An Easy Thing To Follow.

Making the decision to eat healthily has many benefits and is becoming a more popular way of life. Poor diet is one factor in health problems such as heart disease and high blood pressure which can put a drain on the economy. Although we’re constantly being encouraged to stick with healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not good for us. In all likelihood, a lot of people believe that it takes a lot of work to eat healthily and that they will need to drastically alter their way of life. It is possible, though, to make a few minor changes that can start to make a good impact on our daily eating habits.

Initially, you should be very careful when you are shopping for food that you don’t unthinkingly put things in your basket that you don’t wish to eat. For example, most likely you have never checked the box of your favorite cereal to see how much sugar it contains. Having a bowl of oatmeal will supply you with the energy to face the day while protecting your heart at the same time. By adding fresh fruit, you can make oatmeal taste better and, before you know it, you will have made a good change to your diet.

As you can see, it’s not difficult to start integrating healthy eating into your life.

We hope you got insight from reading it, now let’s go back to egg & dairy-free steamed shortcake (layered spongecake) recipe. 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. Provide 150 ml ☆Natural (unflavored) soy milk
  2. Take 100 ml ☆Water
  3. You need 60 grams ☆Beet sugar (or regular white sugar)
  4. Use 1 tbsp ☆Lemon juice
  5. Get 1/3 tsp ☆Natural Salt
  6. You need 200 grams ★Cake flour
  7. Prepare 8 grams ★ Aluminium-free baking powder
  8. You need To decorate the cake
  9. You need 1 batch Macrobiotic whipped cream
  10. Use 1 Strawberries or other fruits in season
Instructions 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.

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