About this recipe:I got this recipe from my cousin. It's very easy to make and this is her recipe for the sponge.
110g butter or margarine
100g caster sugar
220g plain flour
1/2 teaspoon baking powder
1/2 teaspoon salt
475ml whipping cream
4 tablespoons caster sugar
1 teaspoon vanilla extract
150g custard powder
225g seedless raspberry jam
4 fresh peaches - peeled, stones removed and sliced
1 punnet fresh strawberries, rinsed and sliced
1 punnet fresh blueberries
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Method Prep:30min › Cook:30min › Ready in:1hr
Preheat oven to 180 C / Gas mark 4. Grease and flour an 20x20cm (8x8 in) cake tin.
In large bowl, cream together margarine and 100g sugar. Beat in eggs, one at a time. Combine flour, baking powder and salt. Fold dry ingredients into butter mixture. Pour into prepared tin.
Bake 25 minutes, or until cake springs back when lightly touched in centre. Cool in tin for five minutes, then remove and cool completely on wire rack. Cut into narrow pieces about 2x10cm. Set aside.
In large bowl, beat cream with electric mixer until soft peaks form. Beat in 4 tablespoons sugar and vanilla and continue to beat until stiff peaks form. Set aside.
Prepare custard according to packet directions. Set aside.
To assemble trifle: Brush each piece of cake with raspberry jam. Use half the cake pieces to line the bottom of a trifle bowl or other glass serving dish. Sprinkle half of the sherry over cake. Layer half the peaches, strawberries and blueberries on top. Cover with half the custard and a third of the whipped cream. Repeat layers with remaining cake, sherry, fruit and custard. Top with remaining whipped cream. Chill in refrigerator at least 30 minutes before serving.