Trifle
Ready In: 1 hr 55 mins
Serves: 8
Ingredients
- 3 egg white substitute
- 1⁄2 cup granulated sugar
- 1⁄4 cup soymilk
- 2 teaspoons lemon juice
- 1 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
Eggless custard
- 1⁄3 cup cornstarch
- 1⁄2 cup granulated sugar
- 2 cups soymilk
- 2 teaspoons vanilla extract
- 2 teaspoons lemon juice
- raspberry preserves, good quality
- 1⁄3 cup sweet sherry or 1⁄3 cup port wine
- 1 medium pear, cored and thinly sliced
- 1⁄4 cup almonds, sliced
Directions
- Preheat the oven to 350 degrees.
- Beat the egg white substitutes until stiff with an electric mixer.
- Fold in the sugar, milk, and lemon juice and beat again.
- Combine the flour, baking powder, and salt in a small mixing bowl.
- Sprinkle into the egg white mixture, a bit at a time, beating in each time with the mixer until velvety smooth.
- Pour into a lightly oiled, 9- by 13-inch baking pan.
- Bake for 25 minutes, or until the top is golden and a knife inserted into the center tests clean.
- This cake may be made well ahead of time; let it cool completely, then store in an airtight container or proceed with the remaining steps.
- For the custard, combine the cornstarch and sugar in a heavy saucepan.
- Pour in enough soy milk to dissolve them.
- Whisk in the remaining milk.
- Place over moderate heat and bring to a simmer, whisking almost continuously, so that the cornstarch does not lump on the bottom.
- Let the mixture simmer gently, whisking frequently, until thick.
- Remove from the heat. Stir in the vanilla and lemon juice. Let the custard cool to room temperature. Before assembling the trifle, cut the cake base into 4 to 6 sections, then carefully split the sections in half through the center so that they are half the thickness.
- Spread the bottom halves with the raspberry preserves , then cover with the tops.
- Cut the sandwiched cake into approximately 1- by 2-inch fingers.
- Assemble the trifle in a trifle dish or a IO-inch round, preferably clear-glass casserole dish at least 3 to 4 inches deep: half the cake fingers, sprinkled with half of the sherry or port, half of the custard, the pear s lices, the remaining cake fingers, the remaining sherry or port, the remaining custard.
- Sprinkle the top with the sliced almonds and decorate with small dots of raspberry jam, either in an irregular or regular pattern.
- Chill thoroughly before serving.
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