Trifle cake
- Preparation and cooking time
- Prep:
- Cook:
- plus 2 hours chilling
- Easy
- Serves 10
Ingredients
- 2 tbsp pale cream sherry
- 200g raspberries
- 300ml whipping cream
- 1 tbsp caster sugar
- 3 small figs sliced
- 3 tbsp pomegranate seeds
- 1 tbsp shelled pistachios roughly chopped
For the sponge
- 250g unsalted butter softened, plus extra for greasing
- 250g caster sugar
- 1 tsp vanilla extract
- 5 eggs
- 250g self-raising flour
For the custard
- 3 tbsp custard powder
- 1½ tbsp caster sugar
- 300ml whole milk
Method
- STEP 1
First, make the sponge. Heat the oven to 190C/170C fan/gas mark 5. Butter and line the base of a deep 18cm loose-bottomed cake tin. Beat the butter, sugar and vanilla until light and fluffy. Add the eggs, flour, ¼ tsp salt and beat again until smooth and creamy. Spoon into the prepared tin and level the surface. Bake for 45-50 mins until a skewer inserted in the centre comes out clean. Cool in the tin for 5 mins, then turn out and cool completely on a wire rack.
- STEP 2
Meanwhile, make the custard. Mix the custard powder and sugar together in a saucepan with a little of the milk to make a smooth paste. Whisk in the rest of the milk and slowly bring to the boil, stirring until the custard is smooth and thick. Remove from the heat and cover the surface of the custard with a disc of baking parchment. Set aside to cool.
- STEP 3
Using a small sharp knife, score a circle in the top of the cake 2.5cm from the edge. Carefully hollow out the cake leaving the base 3 -4cm thick. Drizzle over the sherry and scatter the raspberries over the base.
- STEP 4
Pour the cooled custard over the raspberries and chill for at least 2 hrs or until ready to serve.
- STEP 5
Whisk the whipping cream and caster sugar together until it forms firm peaks. Swirl or pipe the cream on top of the cake. Decorate with the sliced figs, pomegranate seeds and pistachios. Slice to serve.
