Summary

Ingredients

• 180 g raw cane suar
• 175 g spelled flour
• 40 g soy flour
• 3 teaspoons baking powder
• 1 point vanilla sugar
• 3 tablespoon vegetable oil, neutral
• margarine
• 1 point pudding powder, vanilla
• 500 ml soy milk (soy drink) or oat milk
• 40 g raw cane suar
• 1 kg strawberries, fresh
• 200 ml water

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Instructions

1. Preheat the oven to 180 ° top / bottom heat. Do not use circulating air. Grease the mold.
2. For the sponge cake, mix the sugar, flour, soy flour, baking powder and vanilla powder in a mixing bowl. Add water and oil and stir briefly with a hand mixer, then whip on the highest level for about 2 minutes. Pour the dough into a mold and smooth it out. Bake in the oven for 20-30 minutes. Perform a chopstick test. When no more dough sticks to the stick, the base is ready, otherwise bake for a few more minutes. Remove the bottom and let it cool down.
3. Wash the strawberries and remove the greens and cut to your own preference.
4. Prepare the vanilla pudding with vegetable milk according to the instructions on the packet. Let cool slightly and spread on the cake base. A cake ring helps prevent everything from running off the floor. Spread the strawberries on top.