English Trifle Recipe
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English Trifle |
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Ingredients: |
Ingredients: 6 c. 1-inch cubes of spongecake, pound cake or coarsely crumbled ladyfingers
¼ c. cream sherry wine
⅓ c. raspberry preserves
1 pint raspberries
2 c. stirred custard, flavored with 2 T cream sherry
¾ c. sweetened whipped cream
toasted sliced almonds and mint leaves, for garnishing
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Directions: |
Directions:1. Spread half of the cake cubes or ladyfingers over the bottom of a large serving bowl. (A glass bowl is best for presentation.)
2. Sprinkle half of the sherry over the cake to moisten it. Spoon over half of the preserves, dotting them evenly over the cake cubes.
3. Reserve a few raspberries for garnish. Make a layer of half of the remaining raspberries on top.
4. Pour over half of the custard, covering the fruit and cake. Repeat the layers. Cover and chill for at least 2 hours.
5. Before serving, spoon the sweetened whipped cream evenly over the top. To decorate, sprinkle with toasted almonds and arrange the reserved raspberries and the mint leaves on the top. |
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Pound Cake |
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Ingredients: |
Ingredients: 2 sticks of butter
2 c. sugar
4 eggs
3 c. cake flour
1/4 tsp. salt
1/2 tsp. baking soda
1 1/4 c. milk
1/2 tsp. vanilla extract
1 tsp. almond extract
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Directions: |
Directions:1. Sift the flour with the salt, leavening agent and any other dry ingredients, such as spices or cocoa powder. Set aside.
2. Put the fat in a large, deep bowl and beat with an electric mixer at medium speed until the texture is soft and pliable.
3. Add the sugar to the creamed fat gradually. With the mixer at medium-high speed, beat it into the fat until the mixture is pale and very fluffy, 4-5 minutes. The sugar should be completely incorporated. During this process, air will be beaten into the mixture, which will help the cake to rise.
4. Add the eggs or egg yolks, one at a time, beating well after each addition (about 45 seconds). Scrape the bowl often so all the ingredients are evenly combined. When adding the eggs, the mixture may begin to curdle, especially if the eggs are cold. If this happens, add 1 T of the measured flour.
5. Add the dry ingredients to the beaten mixture, beating at low speed just until smoothly combined.
6. If the recipe calls for any liquid, add it in small portions alternately with portions of the dry ingredients.
7. If the recipe directs, beat egg whites separately until frothy, add sugar, and continue beating until stiff peaks form. Fold into the batter.
8. Pour the batter into a floured 9x5 in. cake pan. Bake at 350 degrees for about 1 1/2 hours. Cool in the pan for 15 minutes, then un-mold onto a wire rack to cool completely.
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Spongecake |
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Ingredients: |
Ingredients: 4 whole egg
¾ c sugar
¾ c cake flour
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Directions: |
Directions:1. In a bowl, combine the eggs (at room temperature) and sugar. Set the bowl over a saucepan of simmering water; the base of the bowl should not touch the water.
2. Beat with a handheld electric mixer at medium-high speed until the mixture is very thick and pale, about 10 minutes.
3. Lift out the beaters; the mixture on the beaters should trail back onto the surface of the remaining mixture in the bowl to make a ribbon that holds it shape.
4. Remove the bowl from over the pan of water and continue beating until the mixture is cool, 2-3 minutes.
5. Sift the flour and fold it into the mixture, cutting in to the bottom of the bowl with a rubber spatula or large metal spoon, and turning the batter over, working gently yet thoroughly, to retain the volume of the egg and sugar mixture.
6. Pour the batter into the prepared pan or pans and bake at 350º for 30-35 minutes. Let the cake cook in the pan 10 minutes, then un-mold onto a wire rack and cool completely. To test if a spongecake is done, press the center lightly with your fingertip: the cake should spring back. |
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Sweetened whipped Cream |
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Ingredients: |
Ingredients: 2 egg whites
1/2 c. superfine sugar
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Directions: |
Directions:1. Put the egg whites in a large, scrupulously clean and grease-free bowl. With a whisk or electric mixer, beat the whites until they are foamy. If not using a copper bowl, add a pinch of cream of tartar.
2. Continue beating until the whites hold soft peaks when the whisk or beaters are lifted (the tips of the peaks will flop over.)
3. For a soft meringue: Sprinkle the sugar over the whites, beating constantly. Continue beating until the meringue is glossy and holds stiff peaks when the whisk or beaters are lifted, about 1 minute. The meringue is now ready to be spread over a pie filling or used for baked Alaska.
4. For a firm meringue: Add a little of the sugar (about 1/2 T. for each egg white). Continue beating until the meringue is glossy and holds stiff peaks.
5. Add the remaining sugar to the bowl, with a flavoring if the recipe directs. With a rubber spatula, fold the sugar into the meringue as lightly as possible by cutting down with the spatula to the bottom of the bowl and then turning the mixture over. The meringue is now ready to be shaped into containers or cake layers. |
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