Yield: 12 pieces
| Measure | Ingredient |
|---|---|
| 2 cups | Whole wheat pastry flour |
| 2 cups | Unbleached white flour |
| 4 teaspoons | Baking powder |
| 2 teaspoons | Baking soda |
| ⅔ cup | Canola oil |
| 1 pint | Strawberries hulled and |
| \N \N | ...stemmed |
| ½ teaspoon | Lemon juice |
| ¼ teaspoon | Vanilla |
| 1 pounds | Silken tofu |
| ½ cup | Maple syrup |
| ½ cup | Canola oil |
| 1 cup | Water |
| ¾ teaspoon | Agar powder or 4 ts agar |
| \N \N | ...flakes |
| \N \N | |
| 1½ cup | Maple syrup |
| 1½ cup | Water |
| 2 teaspoons | Apple cider vinegar |
| 1 teaspoon | Salt |
| 2 teaspoons | Vanilla extract |
| 1 tablespoon | Maple syrup |
| 1 pinch | Salt |
| 1 pint | Strawberries for garnish |
| \N \N | Mint sprigs for garnish |
| 1 cup | Soymilk |
| ¼ cup | Arrowroot powder |
| ¼ teaspoon | Salt |
| ¼ cup | Pure vanilla extract |
| 1 tablespoon | Lemon juice |
| \N \N | ยบ |
CAKE
STRAWBERRY SAUCE
VANILLA TOFU CREAM
ÉÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍ Í» º After a winter of pears and apples, this strawberry delight, created º º by Angelica Kitchen sous chef Myra Kornfeld, is a tasty welcome for º º spring and summer. (Angelica Kitchen is a vegan restaurant in New º º York City.) ÈÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍ Í¼
(CAKE): 1. In one bowl, sift flours, baking powder, and baking soda together. 2. In another bowl, whisk together the rest of the cake ingredients, including salt. 3. Mix wet and dry together. 4. Pour onto a 12- x 8-inch jelly roll pan lined with parchment paper. Bake in a 350ø conventional ove (or 325ø convection) about 25 minutes, until tester comes out clean and cake is golden brown. Remove from oven and cool. 5. Cut into 24 pieces.
(STRAWBERRY SAUCE): 1. Combine ingredients in blender or food processor until smooth.
(VANILLA TOFU CREAM): 1. Combine tofu, oil, maple syrup, lemon, and salt in a food processor. 2. In a heavy-bottomed saucepan, combine agar powder and cold water and stir over medium flame until mixture reaches a boil. In a separate bowl, combine arrowroot with soymilk and vanilla and add to boiling liquid. Cook, stirring continuously until mixture begins to bubble. Remove from heat. 3. Add hot mixture to food processor and process until smooth. 4. Pour into container and set in refrigerator about 1 hour.
(TO SERVE): On a plate, place one square of cake, dollop of cream, and a few sliced strawberries. Top with second square of cake. Ladle sauce over the cake, top with additional tofu cream and garnish with sliced strawberries and mint sprig.
Submitted By JANIE YOUNG On 02-07-95