From: Chef Christopher Koetke, Associate Dean of The School of Culinary Arts, Kendall College, Evanston, IL. Yield: 6 servings. CAKE: 2 Tbsp. grated lemon peel 1 cup sugar, divided 3 egg yolks 1 tsp. vanilla extract 2 1/2 Tbsp. soy flour 1/2 cup all-purpose flour 6 oz. silken soft tofu 4 Tbsp. melted butter 3 egg whites 3/4 cup sweetened vanilla soymilk 7 Tbsp. fresh lemon juice SAUCE: 3 cups fresh blackberries 1/4 cup sugar Preheat oven to 350°F. To prepare cake: Combine rind, 3/4 cup ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.