Preheat oven to 160°C (fan forced). Grease two round sandwich pans 19cm diameter
In a large bowl, beat eggs with electric beaters for 8 minutes or until thick and foamy. Beat in sugar until all dissolved
Into a separate medium bowl, sift together dairy free custard powder, soy flour and baking powder. Fold into egg mixture with a metal spoon, ensure well combined. Pour into two prepared sandwich pans, bake 15-20 minutes or until it springs back to touch. Allow to cool for 3 minutes in pan then invert onto wire rack to cool completely
Cut each sponge in half to make 4 thin disks. Then into large pieces and press firmly into the base and sides of a 2.5L glass bowl. Slightly overlap the pieces of sponge. Drizzle sherry all over the sponge and allow to soak in