Strawberry Shortcake ｜ Party Kitchen --Recipe transcription of Party Kitchen

Preheat the oven to 180 ° C.
Place a paper pattern on the mold.

Put (A) in a bowl, mix with a whipper, and mix while adding rice oil little by little.
Sift (B), mix with a whipper, sift baking powder, and mix quickly.

Pour into a mold and bake in an oven preheated to 180 ° C for 20 minutes, then lower to 160 ° C for 10 minutes.
After baking, hit the top plate against the workbench to remove the air.
Remove from the mold and remove the rough heat.

Put all (C) in a bowl and stir with a blender until it turns white.

Slice the sponge into 3 pieces.
Set aside 10 strawberries, and cut off the calyx and slice the rest vertically.

Place 1/3 of the soy milk cream on each of the two sponges and flatten them, then line up the sliced strawberries.
Layer the remaining sponge on top and apply the remaining soy milk cream.
Decorate the strawberries that you have set aside.