How to Make Tasty Egg & Dairy-Free Steamed Shortcake (Layered Spongecake)

Egg & Dairy-Free Steamed Shortcake (Layered Spongecake). Low Prices on Egg Book Unique Holiday Homes in Egg. Almost all eggs are edible but the most commonly consumed are hen's eggs. Bantam, quail, duck and goose eggs are also readily available and vary in size and flavour.

Most arthropods, vertebrates (excluding live-bearing mammals), and mollusks lay eggs, although some, such as scorpions, do not. Egg, in biology, the female sex cell, or gamete. In botany, the egg is sometimes called a macrogamete. You can cook Egg & Dairy-Free Steamed Shortcake (Layered Spongecake) using 10 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Egg & Dairy-Free Steamed Shortcake (Layered Spongecake)

Prepare 150 ml of ☆Natural (unflavored) soy milk.
Prepare 100 ml of ☆Water.
Prepare 60 grams of ☆Beet sugar (or regular white sugar).
It's 1 tbsp of ☆Lemon juice.
Prepare 1/3 tsp of ☆Natural Salt.
You need 200 grams of ★Cake flour.
It's 8 grams of ★ Aluminium-free baking powder.
Prepare of To decorate the cake.
It's 1 of batch Macrobiotic whipped cream.
Prepare 1 of Strawberries or other fruits in season.

Hens' eggs are the type of egg most frequently used in cooking. Duck eggs, gull eggs and quail eggs are less frequently used and are generally eaten on their own, rather than in baking. Quail eggs. noun the roundish reproductive body produced by the female of certain animals, as birds and most reptiles, consisting of an ovum and its envelope of albumen, jelly, membranes, egg case, or shell, according to species. such a body produced by a domestic bird, especially the hen. the contents of an egg or eggs: raw egg; fried eggs. Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, a few mammals, and fish, and many of these have been eaten by humans for thousands of years.

Egg & Dairy-Free Steamed Shortcake (Layered Spongecake) instructions

Heat up some water in a steamer. Line the cake tin with parchment paper..
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..
Pour the batter into the lined cake tin. Smooth out the surface using a spatula so that the middle is a little indented..
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..
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..
When the sponge has cooled down completely, decorate with the macrobiotic whipped creamand fruits. https://cookpad.com/us/recipes/148565-macrobiotic-whipped-cream.
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.).
Drop some cream on top and spread it out to fill in the gaps in between the strawberries..
Spread one side of the other sponge slice with cream, and place it on top of the other half cream side down..
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..
Decorate the top with hulled strawberries and it's done!.
To slice the cake, wet your knife first to make it easier. Wipe the knife after each slice..

Bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. Welcome Your Egg savings and mortgage accounts have been transferred here to us at Yorkshire Building Society one of the UK's largest building societies. A word about our online services security Choose the freshest eggs and note that hens' eggs are slightly easier to cook than ducks' eggs. The fresher an egg, the stronger the proteins are in the white, which means the egg will form into a neater shape in the frying pan. Old eggs will spread out very thinly.