I do not make the sponge cake, but make a yellow or French vanilla cake from
a mix. Then I make little sandwiches out of the cake, spreading the jam between
two small pieces of the cake.
I do not use the sherry. I like to put the trifle on the table with a bottle
of brandy or sherry for people to add their own, if desired.
- 3 (10 ounce) packages frozen raspberries (I use only 1 bag)
- Simple Sponge Cake (recipe follows)
- Cream sherry (optional)
- 1 jar seedless raspberry jam
- Vanilla Custard (recipe follows)
- 3/4 cup heavy cream
- 2 tablespoons granulated sugar
- 1/3 cup slivered almonds, toasted
Simple Sponge Cake
- 3 eggs, room temperature
- 3/4 cup granulated sugar
- Pinch of salt
- 1 teaspoon vanilla extract
- 3/4 cup cake flour mixed with 1/2 teaspoon baking powder
- 1/2 cup granulated sugar
- Pinch salt
- 3 tablespoons cornstarch
- 2 cups milk
- 3 egg yolks
- 2 teaspoons vanilla extract
- Trifle: Defrost the raspberries and put them in a large strainer set over
a bowl. Let them drain for 30 minutes. Set aside 30 of the best-looking raspberries
for decorating the trifle.
- If the sponge cake is uneven on top, trim it flat. Split the cake in half
horizontally to make two thin layers and brush the cut sides with sherry to
moisten (not soak) them. Spread the cut sides with most of the jam; you may
not need all the jam. Cut each layer in 25 squares.
- Line the bottom of a two-quart glass bowl or other pretty bowl with one
third of the cake squares, jam sides up. Arrange half of the remaining drained
raspberries over the cake. Spread half of the vanilla custard over the raspberries.
Repeat the process, making another layer of cake squares, raspberries and custard; you will have one third of the
cake left over.
- Top the custard with the remaining cake squares, jam sides down. Refrigerate
until needed, but keep in mind that the longer the trifle stands, the more the
layers merge and lose their distinct flavors and textures.
- Just before serving, whip the cream with the sugar and spread about a third
of it over the trifle. With the remaining whipped cream, pipe large rosettes
or drop large spoonsful around the edge of the trifle bowl. Decorate with the
reserved raspberries and sprinkle with slivered almonds.
- Simple Sponge Cake: Heat the oven to 350 degrees F. Grease the baking pan
(8 x 8 x 1 1/2 inches), line the bottom and sides with wax paper and grease the wax paper.
- Beat the eggs until frothy. Add the sugar, salt and vanilla and continue
beating until thick and pale and tripled in volume.
- Using a fine strainer, sift the dry ingredients over the egg mixture a little
at a time, folding them in. Pour the batter into the prepared pan.
- Bake for 30 minutes or until the top is golden and springs back when pressed
lightly. Let the cake cool in the pan on a wire rack for 5 minutes and then
turn out on the rack. Peel off the waxed paper and turn right side up to finish cooling on the rack.
- Vanilla Custard: In a saucepan, stir together the sugar, salt and cornstarch.
Gradually add the milk, whisking until the mixture is smooth. Stir in the egg
yolks. Bring the mixture to a boil over medium heat and boil for one minute,
stirring constantly. Remove from the heat and stir in the vanilla extract.
- Strain into a bowl, cover the surface directly with plastic wrap and let
the custard cool in the refrigerator.
Posted by eterry2 at Recipe Goldmine April 27, 2001
Source: I got this recipe years ago in a holiday cookbook in the children's
section of the library. I have made it many times. Love it.