Sponge:Lightly beat 2 tbsp. Orgran No Egg (egg replacer) with 4 tbsp. water until slightly foamy. Then slowly stir in sugar and vanillin sugar. Add flour, starch, baking powder and the melted margarine bit by bit.
Bake the sponge in a greased springform pan (26 cm) laid out with baking paper at 180°;C in a preheated oven on the bottom ray for about 20 minutes (circulating oven: about 160°;C , gas: about level 3).
Remove the cake from the cake tin, turn onto a cake rack covered with baking paper. Remove the baking paper used for baking, let the cake cool and slice in two horizontally.
Filling:Drain the cherries.
Mix vanillin sugar and sugar and whip with soy whip until stiff. Put aside a third of the cream and 12 cherries for decorating. Lift the remaining cherries into the remaining soy whip and spread the mixture on one of the cake halves. Place the other cake half on top and cover with half of the whip put aside. Fill a piping bag with the other half and use to decorate the cake. Decorate with the remaining cherries and the chocolate hail.