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Celebration Cake
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3 1/2 cups whole wheat pastry flour
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1 1/2 cup maple syrup
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1 1/3 cups water
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2/3 cup canola oil
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2 T. apple cider vinegar
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2 T. vanilla
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2 tsp. baking soda
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2 tsp. baking powder
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1 tsp. sea salt
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Sift together dry ingredients in a bowl.
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In another bowl whisk together wet ingredients until emulsified. Add the dry mixture slowly to the wet mixture, incorporating until smooth & light.
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Oil and flour three 11x16 glass cake dishes and pour batter into them evenly.
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Bake at 375u00b0 for about 20 minutes.
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Sato's Tofu Whipped Cream
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1 lb. Firm or soft Tofu
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1/2 cup Maple Syrup
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1 T. Vanilla
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Pinch of Sea salt
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Put all ingredients in blender and mix till smooth. Will take at least two-three minutes and alternate very fast and slow.
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Rum Custard
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1 quart vanilla soymilk
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1/2 cup maple syrup
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1/4 cup arrowroot
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1/4 cup agar
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2 T. Rum
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Put all but 1/4 cup of soy milk in pot with agar and slowly heat to dissolve agar. Should take about 5 minutes.
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Dissolve arrowroot in 1/4 cup soy milk.
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Slowly stir into pot till thickened.
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Stir in maple syrup.
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Put into freezer or refrigerator to cool and set.
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Assembling your Trifle
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1st cake layer :
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Break up 1 cake layer into small pieces and lay in bottom of bowl.
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Spread with raspberry jam.
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Put in layer of whipped cream
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Sprinkle with 3/4 pt. fresh raspberries
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2nd cake layer
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Place another layer of cake in whole on top
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Sprinkle with 1/4 cup sherry (if desired)
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Spread out the package of defrosted frozen raspberries
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Spread a layer of whipped cream
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3rd cake layer
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Place the last layer of cake in whole on top
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Sprinkle with 1/4 cup of sherry
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Press down as much as you can and let sit for 5 to 10 minutes
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Spread out Rum Custard
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Spread last layer of whipped cream
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Garnish with rest of raspberries and some mint if you like.
