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1
In advance, sift the flour and baking powder together, and set aside.
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2
Thoroughly chill the soy milk.
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3
Preheat the oven to 320F/160C.
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4
Using a whisk, beat together the soy milk and sugar.
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5
While still beating, mix in the oil.
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6
Sift flour and baking powder a second time and mix together with the soy milk mix.
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7
When the mixture has come together, add vanilla extract to produce a light aroma.
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8
Line the cake pan with parchment paper and pour the finished batter into the pan.
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9
Even out the center of the batter with a rubber spatula.
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10
Put the pan in the preheated oven for about 30 minutes.
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11
(If the cake starts to brown too quickly, cover with aluminum foil halfway through.)
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12
While the cake is baking, mix together the syrup and water.
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13
The fruit will be used for decoration, so wash and cut as you please.
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14
Prepare a bowl full of ice.
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15
Pour soy milk cream into a second bowl and set it over the ice.
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16
Beat until the cream forms a thick ribbon when the whisk is lifted.
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17
Halfway through beating, add sugar.
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18
After the cake has finished baking, check the cake with a bamboo skewer.
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19
If the skewer comes out clean, the cake is done.
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20
Place the cake on a cooling rack to cool.
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21
Cut the cake into two layers by slicing horizontally through the middle, brush each layer with the syrup solution.
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22
Use half of the cream mixture to cover the first layer and add some of the fruit.
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23
Add the second layer of cake on top of this and cover with the remaining cream.
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24
Decorate with the remaining fruit.
