Egg & Dairy-Free Steamed Shortcake (Layered Spongecake)

1. 1

   Heat up some water in a steamer.

2. 2

   Line the cake tin with parchment paper.

3. 3

   Put the ingredients in a bowl and mix.

4. 4

   Combine the ingredients and sift into the bowl.

5. 5

   Fold them in using a rubber spatula until the mixture is no longer floury.

6. 6

   Pour the batter into the lined cake tin.

7. 7

   Smooth out the surface using a spatula so that the middle is a little indented.

8. 8

   Once the steam starts from the steamer, put in the filled cake tin and steam over high heat for about 30 minutes.

9. 9

   It's done when a bamboo skewer inserted in the middle comes out clean.

10. 10

    Take the sponge out of the tin and let it cool down completely.

11. 11

    Slice off the puffed up middle part (to test for taste) and slice the cake into 2 portions.

12. 12

    It's easier to slice if you wet your knife first.

13. 13

    When the sponge has cooled down completely, decorate with the macrobiotic whipped creamand fruits.

14. 14

    To make a strawberry version: Spread one of the sponge halves with cream, and top with strawberries that have been sliced into thirds.

15. 15

    (Use the slices that look nice.)

16. 16

    Drop some cream on top and spread it out to fill in the gaps in between the strawberries.

17. 17

    Spread one side of the other sponge slice with cream, and place it on top of the other half cream side down.

18. 18

    Spread the remaining cream on top, using a spatula to make it neat.

19. 19

    If you double the macrobiotic cream recipe (use 1 block of tofu) you can spread it on the sides too.

20. 20

    Decorate the top with hulled strawberries and it's done!

21. 21

    To slice the cake, wet your knife first to make it easier.

22. 22

    Wipe the knife after each slice.

* Per serving · 4 servings · Values may vary.