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This was originally made in the eighteenth century and was a favorite British treat.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

    cup butter
    cup + ⅓ cup granulated sugar
    2 large eggs
    teaspoon vanilla extract
    1 cups all-purpose flour
    teaspoon salt
    teaspoon baking soda
    1 teaspoons baking powder
    cup whole milk

Custard Sauce

    1 cups whole milk
    cup whole milk
    cup custard powder
    tablespoon sugar
    teaspoon vanilla extract

    2 tablespoons raspberry jam
    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 cups cake cubes
     in the trifle. Freeze the rest for the next time you make trifle.

4.  Custard: Heat 1 cup of the milk in a 2-quart saucepan.   
     Mix the 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