B: 100cc maple syrup, 100cc grape seed oil, 200cc soy milk, 1/2 tablespoon natural vanilla essence, 1 pinch salt.

C: 2 packs organic soy whipped cream, 20 strawberries, a few mint leaves.

2) Pull the stalks from and wash the strawberries, cool the soy whipped cream and whip it, put it into a pastry bag and place in refrigerator to cool.

3) Sieve the flour in A. Place the liquids from B in a bowl and mix well.

4) Pour the liquids from B into the flour from A, mix by scooping from below so as not to allow to thicken.

5) Pour 4) into the mould and place in the oven at 180°C. Bake for 30 minutes. (It's OK when you insert a bamboo skewer into it and nothing is sticking to the skewer when you pull it out.)

6) Allow to cool down a little and remove from the mould. Place on a cake cooler to cool. Make two layers of equal thickness by slicing through the cake at about 1 cm from the top.

7) Place the whipped soy cream and the strawberries between the two layers, decorate all over with the whipped cream and add strawberries. Cool well in the refrigerator. Cut into pieces decorated with mint leaves.

Not too sweet, and healthy. The sponge is quite rigid and so the texture is very satisfying. The children helped me make it... it's very nice to make a home-made cake together.