Free cookbook offer until April 30 2012. Send to:
Free Cookbook, Kansas Soybean Commission, 1000 SW Red Oaks Place, Topeka, KS 66615-1241
2 cups fresh fruit
Vanilla Pudding (recipe follows)
1 9-inch round Yellow Shortcake, cubed (recipe follows)
Layer fruit, pudding and cake cubes alternately into serving dishes.
1/2 cup sugar
2 tablespoons cornstarch
1-1/2 cups plain soymilk
1 teaspoon vanilla
Stir the sugar and cornstarch together in a medium saucepan. Whisk in the soymilk. Cook, stirring, over moderate heat until mixture comes to a boil and thickens; remove from heat, stir in vanilla. Refrigerate.
2 cups cake flour
1/2 cup soy flour
2 teaspoons baking powder
1/4 teaspoon salt
4 ounces soft silken tofu
2 tablespoons plus 1 cup soymilk
1/2 cup shortening
1 1/2 cup sugar
1 teaspoon orange extract
Preheat oven to 350 degrees. Coat two 9-inch round cake pans with cooking spray.
Sift together the cake flour, soy flour, baking powder and salt. Set aside. Blend the tofu with tablespoon of soymilk in a blender until smooth. Pour the blended tofu into a large bowl. Beat in the shortening, sugar, eggs and orange extract with an electric mixer. Beat in the remaining one cup soymilk. Add the flour mixture to the liquid mixture. Beat until the mixture is thoroughly combined, scraping down the sides of the bowl as necessary, but do not over mix. Pour the mixture into the prepared pans. Bake 30 to 35 minutes until a tooth pick inserted into center of the cake comes out clean. Let cool on a wire rack. Use one cake for Fruit Trifle. Use remaining cake for another dessert.