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1
Preheat the oven to 350 degrees.
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2
Beat the egg white substitutes until stiff with an electric mixer.
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3
Fold in the sugar, milk, and lemon juice and beat again.
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4
Combine the flour, baking powder, and salt in a small mixing bowl.
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5
Sprinkle into the egg white mixture, a bit at a time, beating in each time with the mixer until velvety smooth.
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6
Pour into a lightly oiled, 9- by 13-inch baking pan.
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7
Bake for 25 minutes, or until the top is golden and a knife inserted into the center tests clean.
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8
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.
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9
For the custard, combine the cornstarch and sugar in a heavy saucepan.
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10
Pour in enough soy milk to dissolve them.
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11
Whisk in the remaining milk.
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12
Place over moderate heat and bring to a simmer, whisking almost continuously, so that the cornstarch does not lump on the bottom.
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13
Let the mixture simmer gently, whisking frequently, until thick.
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14
Remove from the heat.
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15
Stir in the vanilla and lemon juice.
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16
Let the custard cool to room temperature.
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17
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.
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18
Spread the bottom halves with the raspberry preserves , then cover with the tops.
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19
Cut the sandwiched cake into approximately 1- by 2-inch fingers.
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20
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.
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21
Sprinkle the top with the sliced almonds and decorate with small dots of raspberry jam, either in an irregular or regular pattern.
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22
Chill thoroughly before serving.
