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1
Lightly grease a cake tin with oil and line with parchment paper (bottom and sides.)
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2
Preheat the oven to 180C.
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3
Add the dry ingredients marked with to a bowl and mix with a whisk to incorporate air.
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4
Add the wet ingredients marked with to a separate bowl and mix together well.
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5
Add the wet ingredients into the dry ingredients in one go and mix with a whisk until there are no lumps left.
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6
Pour the mixture into the cake tin and bake for about 30 minutes at 180C.
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7
Insert a skewer into the middle to check if it's done; if it comes out clean, it's ready.
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8
Leave the cake in the tin and cool for approx.
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9
10 minutes.
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10
Flip the cake out onto a wire rack and cool for a further 30 minutes.
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11
It'll dry out less if you leave the parchment paper attached.
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12
Peel off the paper and tightly wrap with cling film.
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13
Put the cake inside a plastic bag and cool in the refrigerator.
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14
(If you cool it for 1-2 hours it'll be easier to decorate.)
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15
Add the soy milk whipped cream to a bowl along with the beet sugar and whip until stiff peaks form.
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16
This cream is harder to stiffen than normal heavy cream, so if you're having trouble add a little lemon juice.
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17
Take the cake out of the refrigerator and slice a little off the top to level it out.
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18
Slice the cake in half to create 2 layers.
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19
Wrap the top layer in cling film to prevent it from drying out.
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20
Spread cream over the top of the lower cake layer and add some fruit over the top.
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21
Spread cream over the top of the fruit as well.
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22
Unwrap the top cake layer and place it on top of the bottom later.
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23
Spread cream over the top and along the sides of the cake.
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24
Decorate the top of the cake with fruit and other decorations.
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25
Place a cake dome over the top of the cake and leave it in the fridge until the cream has set.
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26
Leave it to chill in the fridge until it's ready to eat.
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27
Cut and serve.
