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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 Methods To Live Green And Spend less Money In The Kitchen.
Until fairly recently any person who expressed concern about the degradation of the environment raised skeptical eyebrows. Those days are over, and it appears we all realize our role in stopping and perhaps reversing the damage being done to our planet. Unless everyone begins to start living much more environmentally friendly we won't be able to fix the problems of the environment. These types of changes need to start happening, and each individual family needs to become more environmentally friendly. Read on for some approaches to go green and save energy, generally in the kitchen.
A lot of electrical power is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. You can certainly save up to 60% on energy once you get a new one, in comparison to those from longer than ten years ago. Maintaining the temperature of the fridge at 37F, along with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. Checking that the condenser is definitely clean, which means that the motor needs to work less frequently, will also save electricity.
The kitchen alone provides you with many small means by which energy and money can be saved. Green living is not really that difficult. Typically, all it will take is a little bit of common sense.
We hope you got benefit from reading it, now let's go back to egg & dairy-free steamed shortcake (layered spongecake) recipe. You can cook egg & dairy-free steamed shortcake (layered spongecake) using 10 ingredients and 12 steps. Here is how you achieve it.
The ingredients needed to prepare Egg & Dairy-Free Steamed Shortcake (Layered Spongecake):
- Provide 150 ml of ☆Natural (unflavored) soy milk.
- Provide 100 ml of ☆Water.
- Use 60 grams of ☆Beet sugar (or regular white sugar).
- Use 1 tbsp of ☆Lemon juice.
- Prepare 1/3 tsp of ☆Natural Salt.
- You need 200 grams of ★Cake flour.
- Take 8 grams of ★ Aluminium-free baking powder.
- Get of To decorate the cake.
- Get 1 of batch Macrobiotic whipped cream.
- Take 1 of Strawberries or other fruits in season.
Instructions to make Egg & Dairy-Free Steamed Shortcake (Layered Spongecake):
- 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..
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