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1
Heat up some water in a steamer.
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2
Line the cake tin with parchment paper.
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3
Put the ingredients in a bowl and mix.
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4
Combine the ingredients and sift into the bowl.
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5
Fold them in using a rubber spatula until the mixture is no longer floury.
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6
Pour the batter into the lined cake tin.
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7
Smooth out the surface using a spatula so that the middle is a little indented.
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8
Once the steam starts from the steamer, put in the filled cake tin and steam over high heat for about 30 minutes.
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9
It's done when a bamboo skewer inserted in the middle comes out clean.
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10
Take the sponge out of the tin and let it cool down completely.
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11
Slice off the puffed up middle part (to test for taste) and slice the cake into 2 portions.
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12
It's easier to slice if you wet your knife first.
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13
When the sponge has cooled down completely, decorate with the macrobiotic whipped creamand fruits.
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14
To make a strawberry version: Spread one of the sponge halves with cream, and top with strawberries that have been sliced into thirds.
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15
(Use the slices that look nice.)
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16
Drop some cream on top and spread it out to fill in the gaps in between the strawberries.
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17
Spread one side of the other sponge slice with cream, and place it on top of the other half cream side down.
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18
Spread the remaining cream on top, using a spatula to make it neat.
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19
If you double the macrobiotic cream recipe (use 1 block of tofu) you can spread it on the sides too.
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20
Decorate the top with hulled strawberries and it's done!
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21
To slice the cake, wet your knife first to make it easier.
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22
Wipe the knife after each slice.
