Sponge cake
2 cups flour
3 tsp baking powder
1 cup sugar
1/2 cup soy milk
10 tbsp soy margarine
1 1/2 tsp vanilla
3 measures egg replacer ( non egg substitute )
custard
2 cups soymilk
1/3 cup cornstarch
3/4 cup sugar
1 tsp vanilla
1/4 tsp almond extract
6 tbsp rum
Cream
14 oz tofu
1 cup sugar
1/4 cup soymilk
3 tsp vanilla
4 tbsp cornstarch
syrup
2 cups strong coffee
6 tbsp Grand Marnier
Garnish
cocoa powder
powdered sugar
1 oz grated dark chocolate