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Before you jump to Egg & Dairy-Free Steamed Shortcake (Layered Spongecake) recipe, you may want to read this short interesting healthy tips about Nutritious Vitality Goodies.

We are all aware that having healthy foods can help us really feel better inside our bodies. If we eat more healthy snacks and a lesser amount of of the unhealthy ones we generally feel much better. Eating more fresh vegetables helps you feel a lot better than eating a piece of pizza. Selecting healthier food choices can be tough when it is snack time. Finding snacks that help us feel better and enhance our levels of energy often involves lots of shopping and scrupulous reading of labels. Here are a few healthy snacks that can be used when you need an instant pick me up.

Foods made from whole grains are excellent for a easy snack. A slice of whole wheat toast, for example is a great snack in the morning hours. Chips and crackers made from whole grains can be great for quick treats to eat on the go. Make the change from refined products including white bread to the healthier whole grain alternatives.

A large variety of quick health snacks is easily accessible. When you make the determination to be healthy, it’s easy to find just what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to egg & dairy-free steamed shortcake (layered spongecake) recipe. To make egg & dairy-free steamed shortcake (layered spongecake) you only need 10 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to prepare Egg & Dairy-Free Steamed Shortcake (Layered Spongecake):

1. Use ☆Natural (unflavored) soy milk
2. Get ☆Water
3. You need ☆Beet sugar (or regular white sugar)
4. You need ☆Lemon juice
5. Get ☆Natural Salt
6. Take ★Cake flour
7. Provide ★ Aluminium-free baking powder
8. Get To decorate the cake
9. You need batch Macrobiotic whipped cream
10. Provide Strawberries or other fruits in season

Steps 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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