Trifle cake
- Silvana Franco
Save recipe
Serves 10
Easy
Prep: 30 mins
Cook: 50 mins
plus 2 hours chilling
0 reviews
loading...
Bake this fruity cake for a showstopping centrepiece, incorporating everything you love about trifle
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Ingredients
Nutrition
Units:
MetricUS
-
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
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
- kcal643
- fat38g
- saturates22g
- carbs65g
- sugars42g
- fibre4g
- protein9g
- salt0.57g
Ad
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.
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...