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1hr 55mins

Ingredients Nutrition


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

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