Raspberry
Trifle
This
was originally made in the eighteenth century and was a favorite British treat.
Start this recipe the day before you intend to serve it.
Sponge Cake
¼ cup butter
½ cup + ⅓ cup
granulated sugar
2 large eggs
½ teaspoon vanilla
extract
1 ½ cups all-purpose
flour
¼ teaspoon salt
¼ teaspoon baking
soda
1 ½ teaspoons baking
powder
¾ cup whole milk
Custard Sauce
1 ¾ cups whole milk
¼ cup whole milk
¼ cup custard powder
½ tablespoon sugar
¼ teaspoon vanilla
extract
2 tablespoons raspberry jam
¼ cup pale cream
sherry
1 cup whipping cream,
whipped
2 tablespoons toasted
almonds
Fresh raspberries
1. Preheat
the oven to 350°.
2. Cake:
In a large bowl, use a mixer to cream the butter and
sugar; add eggs and vanilla. Sift flour, salt, baking soda and
baking
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.
4. Custard:
Heat 1 ¾ cup of the milk in a 2-quart saucepan.
Mix the ¼ cup
milk with custard powder, sugar and vanilla.
Pour mixture
back into saucepan, whisk until thick.
5. Place sponge cake in the base of
a glass bowl. Mix jam and
sherry, sprinkle
over cake. Pour in warm custard, refrigerate
2-3 hours or
until custard sets.
6. Top with piped whipped cream and
toasted almonds.
Hint:
Top trifle with swirls of whipped cream and then fresh
raspberries
and slivered almonds. You can vary the jam to
create a
variety of different trifles. Custard powder is
available
from www.ProteaImports.com.
Makes 6 servings