QUICK TRIFLE CAKE BASE
Microwave, UK /US Measures
- 1/2 teasp,rounded /1/2 tsp baking powder
- 2 oz. /1/2 cup self-rising flour
- 2 oz. /1/4 cup sugar
- 2 oz. /1/4 cup marg., softened
- 1 large egg
- 1/2 teasp vanilla essence,generous or
- 1/2 teasp vanilla extract
Beat together all ingredients in large micro-wave-safe mixing
bowl for 1-2 mins. Cook on high 1 min. Give bowl half a turn,
cook on high 1 min until cake is just dry on top.
Break cake into pieces, using a spoon and place in serving bowl.
Use as desired. (hb)
My all time favourite. My sister makes
BLACK FOREST TRIFLE,
using a chocolate swiss roll filled with black cherry jam. Stoned
black cherries, a cherry liquer, and chocolate custard. Another
favourite is to substitute drambuie for the sherry. Some recipes
don't include the jelly and fruit, but it is not half as good.
Hope this isn't too late, and makes sense. Denise
is also delicious.
Line trifle bowl with chocolate cake or a chocolate swiss roll
Add fruit - usually black cherries (tinned and de-stoned are fine)
Use juice to make a blackcurrant jelly (1 pint) and pour over
Sherry or a spirit [liquor] can be added.
Leave to set.
Make a chocolate custard - when cool pour over jelly mixture.
Leave to set. Again pipe with whipped double cream and sprinkle
over a Cadburys Flake bar or chocolate curls [or grated chocolate]
You can substitute any dark spirits to your taste, such as whisky,
bourbon, whatever, for that called for in the recipes.
Best regards, (hb)
This is the trifle I remember from celebrations at various homes
and from the 1952 Queen's Coronation street parties. You can make
in individual dishes or in one big bowl, glass preferred. If you
use two layers of jelly/Jell-o, also use large, relatively shallow
container or the trifle will be too high for serving easily. Build
in the following layers:
- Sponge-type cake (pound cake will do) either crumbled or
cut in pieces to fit bottom of container, perhaps an inch or
so, give or take.
Gently pour GOOD sherry over (e.g., Harvey's Bristol Cream) until
cake is nicely soaked. Stale cake is really good because it soaks
up more sherry.
As noted in other recipes, Swiss or jelly roll cut in slices
is appropriate, especially in a glass bowl because it looks pretty
if you put halves around the sides as well.
- Optional - sprinkle thinly sliced or slivered almonds over
- Pour on a layer of jelly/Jell-o. Wait until it has cooled
and has just started to set, otherwise pieces of cake and almonds
will float in it. Keep a close eye - you know how fast it sets
once it starts!
To hurry the process, after jelly/Jell-o is dissolved in HALF
required boiling water, use part ice cubes for remainder and
put in fridge. If it's a Chistmas trifle you might want to use
red jelly/Jell-o. You may also include fruiit in this layer,
such as canned sliced peaches or bananas, fresh strawberries
or raspberries are also nice, if you can find them.
- Optional - after first layer of jelly/Jell-o has set, you
may pour over another layer, possibly green this time, also with
or without fruit, canned or fresh, also on edge of setting (you
do not want
layers to bleed or fruit to sink.) Optional - custard, cooled
before pouring, other-wise jelly layer bleeds into it. Cool thoroughly
before using whipped cream.
- Whipped cream - spread and made fancy with basketweave by
pulling a fork over the surface, or piped. Garnish with sliced
almonds or walnuts and glace/candied cherries. If you can find
crystallised/candied angelica for stems and leaves on cherry
Those little silver balls, can't remember the name, are fine
too. But keep it fairly simple! I sometimes make flowers with
cherries for centres, sliced almonds for petals.
When serving be sure and scoop up the sherry-soaked cake with
each portion. It's the best part! In fact, forget everything but
the soaked cake and the whipped cream! Maybe throw a few almonds
cherries on it!
This is how my mum has always made
not sure how well it will translate to the US though.
- 1 large fruit bowl (glass) to make it in.
- Half a packet trifle sponges, or a stale swiss roll.
- 1 packet strawberry jelly
- Some fruit, either tinned strawberries, raspberry or fresh
- 1 pint cooled custard
- Half a pint whipped cream
- 1 glass of cream sherry.
- Some strawberry or raspberry jam
Split the trifle sponges and spread with jam. Cut in quarters
lengthways, and place in bowl.
Sprinkle sherry over top of sponges.
Make up jelly with juice from fruit, and water per packet instructions.
Arrange fruit over sponges
Pour jelly over fruit and sponges
Put in fridge until set.
Pour custard over jelly
Top with fresh whipped cream
Decorate as liked.
From Ann Scott
MY FAMILIES FAVOURITE
One trifle bowl.
Line with sponge cake - or a jam swiss roll sliced.
Add any fruit cocktail you like - fresh or tinned. Now add some
sherry or brandy (not recom-mended if children are tasting!!!)
Use the juices to make a 1 pint jelly - adding more water to reach
pour over and leave to set.
Meanwhile make 1 pint custard - homemade is better but tinned
[Bird's] can be used.
When this is cool - but not set - pour over the set jelly mixture.
Leave to go completely cold.
Whisk some double cream [whipping cream] and pipe over the top
and sprinkle with hundreds and thousands (coloured sugar bits!)
Hey presto, a trifle.
From Hilary's good friend, Phyll Clover
Reight 'ar 'ilary. I allus mek MY trifles b' wallop like:-
- Sliced peaches (tinned or bottled)
- Thick cold Custard
- vermicelli/100s&1000s/toasted muesli.
Crumble sponge cake up into a serving dish
Put a few peach slices aside for t' fancy wuk
Chop rest and mix in with sponge
Add peach juice
Add a goodly slosh of sherry (& one for yourself)
Pour custard on top of this very moist mixture. Lay cream on top
Tittivate it up a bit with a fork
Arrange bits of chopped Peaches on top and Sprinkle Chocolate
vermicelli OR 100s&1000s on just before serving. (cos the
colour melts into cream and spoils the effect)
[If I haven't got any of these bits I often sprinkle a little
Toasted muesli over the cream]
Finally have another good slosh of Sherry yourself, then stagger
to the table with the finished delight.............
Bev Ramsden (US Meas) Here is our family's
- 6 Tbs. all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 2 egg whites
- 6 egg yolks
- Vanilla extract
- 1/2 cup raspberry jam
- 1/4 cup Cream Sherry
- 1/2 cup crushed macaroons (about 6)
- 2 cups milk
- 1 cup Heavy (or Whipping) Cream
- Toasted, slivered Almonds & candied Cherries*Optional
Grease bottom of 9" round cake pan; line with wax paper.
with fork, mix flour, baking powder and salt. In small bowl with
mixer on high, beat egg whites until soft peaks form; gradually
sprinkle in 3 tbs. sugar, beating until sugar is disolved and
stand in stiff, glossy peaks. In medium bowl at high speed, beat
egg yolks, 1/4 cup sugar and 1/4 tsp. vanilla extract just until
- Preheat oven to 375 f. Sprinkle flour mixture over beaten
mixture in medium bowl.
- Add beaten egg whites to mixtures in medium bowl, then with
spatula, gently fold until blended. Spread batter evenly in 9"
- Bake 15 mins. Cool in pan for 10 minutes, then remove from
cool on wire rack.
- Cut cake horizontally in half. Spread lower half with jam
replace top. Cut into bite-sized pieces and place randomly in
of glass bowl.
- Sprinkle with sherry. Save 2 Tbsp of maca-roons and sprinkle
over cake. Set bowl aside.
- In saucepan over low heat, cook milk, 4 egg yolks and 3 Tbsp.
sugar, stirring until thickened. Remove from heat ; add 1/2
- Pour custard over cake in glass bowl. Cover surface with
wrap; refrigerate about 2 hours. Sprinkle the saved macaroons
- Spoon whipped cream into piping bag and use to decorate top
custard. leaving center potion of top showing.
*Garnish with candied cherries and toasted, slivered almonds.
My wife Cynthia says that the following is a
Use a glass bowl for effect.
- 1 jelly roll (known as swiss roll in England) or a sponge
cake spread with raspberry jam.
- 1 quarter to 2 quarters of a cup of sherry
- 200 ml (7 oz liq) whipping cream (double cream in England)
- 400 ml (14 oz liq) English custard - allow to cool
(We can buy custard in cans in Toronto, as well as custard powder,
but can Americans do so ? [Ed. note - look for Bird's custard
powder in gourmet sections or use package of flan-type custard
mix.] There is also the problem of measures, pints in England,
cups in America - but precise amounts are not crucial to the end
- Cut the jelly roll/sponge cake into pieces, dip in Sherry
- Place half in bottom of bowl
- Cover with half of the custard
- Whip cream until stiff - use half to make a layer over the
- Repeat steps 2, 3, and 4
- Garnish with glace[candied] cherries