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 ...
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