was originally made in the eighteenth century and was a favorite British treat.
Start this recipe the day before you intend to serve it.
¼ cup butter
½ cup + ⅓ cup
2 large eggs
½ teaspoon vanilla
1 ½ cups all-purpose
¼ teaspoon salt
¼ teaspoon baking
1 ½ teaspoons baking
¾ cup whole milk
1 ¾ cups whole milk
¼ cup whole milk
¼ cup custard powder
½ tablespoon sugar
¼ teaspoon vanilla
2 tablespoons raspberry jam
the oven to 350°.
¼ cup pale cream
1 cup whipping cream,
2 tablespoons toasted
In a large bowl, use a mixer to cream the butter and
sugar; add eggs and vanilla. Sift flour, salt, baking soda and
powder into a separate bowl. Alternately, add flour
and milk to
the butter/egg combination.
3. Pour the batter into a 13 x 9 x
2-inch glass baking dish and
bake in a
preheated 350° oven 25 minutes. Cut cake into
1-inch squares, place on a baking sheet and leave in cold oven
overnight, so the cake can dry out. Use 1 ½ cups cake cubes
in the trifle.
Freeze the rest for the next time you make trifle.
Heat 1 ¾ cup of the milk in a 2-quart saucepan.
Mix the ¼ cup
milk with custard powder, sugar and vanilla.
back into saucepan, whisk until thick.
5. Place sponge cake in the base of
a glass bowl. Mix jam and
over cake. Pour in warm custard, refrigerate
2-3 hours or
until custard sets.
6. Top with piped whipped cream and
Top trifle with swirls of whipped cream and then fresh
and slivered almonds. You can vary the jam to
variety of different trifles. Custard powder is
Makes 6 servings