Soy Lemon Pudding Cake with Blackberry Sauce

From: Chef Christopher Koetke, Associate Dean of The School of Culinary Arts, Kendall College, Evanston, IL.

Yield: 6 servings.

CAKE:
2 Tbsp. grated lemon peel
1 cup sugar, divided
3 egg yolks
1 tsp. vanilla extract
2 1/2 Tbsp. soy flour
1/2 cup all-purpose flour
6 oz. silken soft tofu
4 Tbsp. melted butter
3 egg whites

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