Strawberry Soy Cream Cake

Name: Strawberry Soy Cream Cake
Yield: Makes one 28-cm cake
Cuisine: Asian
Ingredients: Agave syrup 80 g; Strawberries 250 g, washed, hulled and sliced lengthwise; Sugar-free apple juice 3 Tbsp; Maple syrup 55 g; Brown rice syrup 50 g; Ground hazelnuts 20 g; Agar-agar powder ½ tsp; Soy milk 160 g; Firm bean curd 400 g, drained and pat dry with paper towels; Sugar-free apple juice 150 g; Brown rice flour 70 g, sifted twice; Sea salt ½ tsp; Aluminium-free baking powder 1 tsp; Unbleached plain (all-purpose) flour 100 g, sifted twice; Vanilla extract 1 tsp; Lemon 1, grated for zest; Sticky Chinese yam 70 g, grated; Safflower or grapeseed oil 55 g

Preparation info

Makes
one
28 cm cake

Difficulty
Medium

Appears in

Okashi

By Keiko Ishida

Published 2010

About

Ingredients

Strawberries 250 g, washed, hulled and sliced lengthwise
Sugar-free apple juice 3 Tbsp

Asia
Japan
Cake
Vegan

Method

Preheat oven to 170°C. Line a 20 x 20-cm square cake pan with parchment paper.
Make sponge. Place maple syrup, brown rice syrup, salt and yam in a bowl and beat well. Add soy milk and oil and mix well. Add plain flour, brown rice flour, ground hazelnuts and