CAKES MADE WITH YELLOW SPONGE CAKE: My version of trifle originated from my days of living in the UK. This recipe has been a family favourite for many many years.

TRIFLE:

 

 

1 piece of sponge cake, about ¾ to 1-inch thick

½ cup sherry--optional                        

1 pkg. strawberry or raspberry jello powder

28-oz can sliced peaches or mixed fruit         

2 cups fairly firm vanilla custard

1 cup whipped cream, optional

 

 

 

 

Fit the piece of sponge cake into the bottom of a large round bowl, preferably a see-through glass bowl. Sprinkle with sherry, if using.  Drain fruit and arrange pieces on top of sponge cake.

 

Make jello according to package instructions and pour it over the sponge cake and fruit mixture. Chill until jello is firmly set.

 

Custard can be prepared by following custard recipe. But a good & easy way to make custard for trifle is to use “Bird’s” (or other brand) of custard powder, available at supermarket. Follow direction to make a fairly-firm custard. Pour cooled custard over the top of jello. Cover bowl with plastic wrap. Chill in refrigerator until custard is set.

 

Serve with whipped cream if desired.

CUSTARD CUSTARD CREAM::

 

 

3 egg yolks                                         

 

2 cup of milk

¼ cup sugar                                        

 

1 tbsp. cornstarch

½ tsp vanilla extract

 

 

 

Mix egg yolks, sugar and cornstarch together in a heavy saucepan. Scald milk until very hot either on stove top or in microwave on high for 2-3 minutes. Pour a small amount of hot milk into the egg yolk mixture and use a wire whisk to mix in well. Pour in the rest of hot milk.

 

Set saucepan over medium to medium-high heat and cook custard, stirring with a wooden spoon, until mixture is thickened and coming to a boil. Let it bubble for a few seconds; then remove pan from heat.

 

Strain custard into a bowl and add vanilla extract. Cool custard, covering the top with clear plastic wrap to prevent skin forming.