Ingredients:

• 1/2 pkg  Superior Soft Tofu, drained and whipped
• 1/2 cup  Superior Low Fat Soymilk, Unsweetened
• 1 1/2 cup  all purpose flour
• 3/4 cup  sugar
• 3 tsp  baking powder
• 1/4 cup  margarine
• 1/2 cup  cold water
• 2 tbsp  lemon juice
• 1  lemon’s zest
• 1/2 tsp  cream of tartar
• 1 tsp   salt
• 5  egg whites

Combine dry ingredients together in a large mixing bowl or food processor.  Add the rest of the cake ingredients except the salt, egg whites and cream of tartar. Beat until smooth. In a separate clean bowl, whip egg whites, salt, and cream of tartar until stiff.  Fold batter into egg white mixture. Line two (8″) round spring-form pans with parchment paper. Pour equal amounts of batter in each pan. Bake at 325 F for 30 minutes or until tooth pick test comes out clean. Cool cake.

Note: Recipe makes 2 cakes. Cake is dairy but not egg-free.