Egg and Dairy Free! Strawberry Sponge Cake

• 180 grams Cake flour (sifted)
• 1 pinch Salt
• 5 grams Baking powder
• 200 ml Soy milk
• 1 1/2 tbsp Maple syrup
• 20 ml Canola oil
• 1 dash Vanilla extract
• 1 one package Tofu
• 2 tbsp Marmalade
• 1 from 1/4 of a lemon Lemon juice
• 1 dash Vanilla extract
• 1 dash Liqueur (rum, Cointreau, or any other preferred liqueur)
• 1 Strawberries

1. Preheat the oven to 170C.
2. Combine the dry ingredients of in the list and stir well with a whisk.
3. In a separate bowl, whisk together all the ingredients.
4. Add the Step 2 dry ingredients into the mixture from Step 3.
5. With a spatula, mix until incorporated.
6. Do not knead.
7. Pour the batter into a parchment paper-lined pound cake mold, and bake it in the preheated oven for 25 minutes.
8. Pour some hot water in the baking tray.
9. Tofu cream: combine all the ingredients and put it in a food processor.
10. Mix until smooth and chill in the refrigerator.
11. Once the cake is done baking, transfer it on a rack to cool.
12. Slice in half to make 2 layers.
13. Decorate the cake from Step 6 with the tofu cream and strawberries.
14. Once the decoration is finished, chill in the refrigerator until settled.

flour, salt, baking powder, milk, maple syrup, canola oil, vanilla, marmalade, lemon juice, vanilla, strawberries

Taken from cookpad.com/us/recipes/151930-egg-and-dairy-free-strawberry-sponge-cake (may not work)