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English Trifle

desserts

----Sponge Cake----
2/3 cup all-purpose flour
pinch salt
4 eggs; separated
pinch cream of tartar
2/3 cup granulated sugar
1/2 teaspoon grated lemon rind
1 tablespoon lemon juice
1 teaspoon water
----Raspberry Filling----
1 package (3 oz) raspberry jelly powder
1 1/2 cups boiling water
1 package (10 oz) frozen unsweetened raspberries
----Custard----
2 cups milk
3 eggs
1/3 cup granulated sugar
pinch salt
1/2 teaspoon vanilla
----Topping----
1 cup whipping cream
1 banana; sliced
2 tablespoon chocolate or mixed sprinkles
raspberries (optional)

The sponge cake recipe makes enough for two trifle cake bases. Sponge Cake: Line bottom of a 9-inch springform pan with a circle of paper towel and then waxed paper. Set aside. Stir together flour and salt. Set aside. Beat egg whites until foamy; add cream of tartar and beat until soft peaks form. Gradually add 2 tablespoons of the sugar and beat until firm peaks form. In bowl, beat egg yolks until light-colored; gradually add remaining sugar and beat until yolks have thickened. Stir in lemon rind, juice and water. Gently stir in flour and salt. Stir in large spoonful of beaten egg whites; fold in remaining egg whites. Spoon batter into pan, run a knife through batter three times in circular motion. Bake in 325 F oven for about 40 minutes or until tester inserted in centre comes out clean and top springs back when touched lightly. Invert pan, supporting edges on three supports such as heavy bowls. Loosen edges with knife: turn out and peel off papers. Cut horizontally into two layers. Place one in bottom of large glass bowl; trim if necessary. Wrap and - Freeze second for another trifle. Raspberry Filling- Place jelly powder in heat-proof bowl: pour in boiling water and stir to dissolve granules. Add frozen or partially frozen raspberries, breaking them apart, if necessary, until melted. Immediately pour over cake. Refrigerate until jelly is cooled and set. Custard: In top of double boiler over hot but not boiling water, heat milk until bubbles form around edges. Beat together egg yolks, sugar and salt. Whisk about a quarter of the hot milk into yolk mixture; pour into milk and cook, stirring constantly, until thickened enough to coat a spoon. Remove from heat: add vanilla and chill. Spoon over raspberries. Cover and refrigerate for up to one day. Topping. Whip cream; spoon over custard. Top with sliced banana and chocolate sprinkles. For a special treat, decorate with raspberries.

Contributor: Canadian Living - May, 1986

Yield: 8 servings

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