Directions: |
Directions:Step 1: Assemble the trifle about four to six hours before you plan to serve
it. Cut the sponge cake into medium slices.
Step 2: Line the bottom of a large glass bowl with a layer of cake slices.
Sprinkle generously with sherry (about 1/4 of a cup). Spread the partridge
berry sauce over the cake. Top with one third of the custard.
Step 3: Repeat with a second layer of cake and press gently. Sprinkle with
sherry. Depending on your bowl, you may have to cut some cake pieces to
create an even layer. Spread blueberry sauce over cake. Add another third of
the custard.
Step 4: Repeat with third layer of cake and press gently. Sprinkle with
sherry. Spread rhubarb jam over the cake. Top with the remaining custard.
Step 5: Cover with plastic wrap and chill for at least four to six hours.
Before serving, top with whipped cream to which you have beaten in 1 heaping
tablespoon of sugar and 2 tbs of sherry. Spread over custard and use a fork
to fluff the cream into rough peaks. Sprinkle with toasted almonds. |
Personal
Notes: |
Personal
Notes: Sponge Cake
2 tbs orange juice
Lemon rind from one lemon
1 tsp vanilla
1 cup sifted cake flour
3 tbs sugar
1 cup egg whites (about five eggs)
1 tsp cream of tartar
2 tbs sugar
2 whole eggs
3/4 cup white sugar
Step 1: Preheat oven to 350 F. In small bowl, combine orange juice, lemon
rind and vanilla. Set aside.
Step 2: Place egg whites in medium bowl and beat until foamy. Add cream of
tartar. Beat until soft peaks form. Add 2 tbs of sugar. Beat until stiff.
Set aside.
Step 3: Add 3 tbs. of sugar to the flour and set aside.
Step 4: In new mixing bowl, beat the whole eggs until lemon coloured. Slowly
add the 3/4 cup of sugar. Beat until mixture is thick and forms ribbons when
the beaters are lifted (about 5 to 7 minutes). Reduce the speed and add the
orange juice mixture. Mix thoroughly.
Step 5: Sift the flour with the 3 tbs of sugar over the egg yolk mixture.
Add one third of the egg whites and fold together with balloon whisk. Fold
in remaining whites and stir together gently.
Step 6: Pour into ungreased tube pan. Bake or 35 minutes. Cool cake in pan
upside down for at least one hour. Loosen cake with knife and shake gently
onto plate. Wrap tightly if not using for several days; otherwise let it dry
out a little before assembling trifle.
Custard
3 tbs sugar
2 tbs corn starch
4 cups milk (2 per cent is fine)
3 eggs
1 tsp vanilla
Step 1: Pour vanilla into five-cup glass bowl and set aside.
Step 2: In heavy bottomed sauce pan stir together sugar and corn starch.
Over medium heat, whisk in the three eggs. When the eggs are warm, whisk in
the milk. Continue stirring gently, getting into all sides of the pan, over
medium heat. It will take about 10 minutes of stirring over medium heat for
the custard to get thick. It should coat the sides of a metal spoon. Once
you reach this stage, remove from heat and pour into bowl wit vanilla. Stir
and cover with plastic wrap. Chill until ready to assemble trifle.
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This recipe for Newfoundland Fruit Trifle is from