For Layers:
2 12 X 16” cookie sheets
Sponge cake
Assorted fruits mixed with sugar
Rum simple syrup (see recipe below)
Whipped cream
For Sponge Cake:
Amt Ingredient
8 oz. sugar
12 oz. cake flour
1 oz. baking powder
1/2 oz. salt
1/2 lemon, juiced
1 cup vanilla
6 oz. oil
6 oz. egg yolks
6 oz. water
12 oz. egg whites
4 oz. sugar
1 pinch cream of tartar
Procedure:
• Blend first six ingredients and whip.
• Add oil, yolks and water; whip until frothy.
• In separate bowl, whip up egg whites, sugar and cream of tartar; fold in gently.
• Line baking sheets with wax paper or parchment.
• Spread batter onto baking sheets about 1/4” thick.
• Bake at 325 degrees for 10 minutes, until top is light brown and not sticky.
• Cool cake completely before using for trifle.
For Rum Simple Syrup:
Amt Ingredient
4 oz. sugar
4 oz. water
Splash rum
Procedure:
• Place sugar and water over medium heat until sugar is dissolved.
• Add rum.
To Assemble Trifle:
• Break up cooled sponge cake into pieces.
• Line the bottom of each glass with cake pieces.
• Top with rum simple syrup then a layer of fruit.
• Repeat until the layers reach the top of the glass.
• Top with whipped cream.
Yield: 6 servings
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