The Royal Judy Trifle

Course : Cakes
Serves: 10
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Ingredients:

---CUSTARD---
1/4 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons flour -- all-purpose
1/8 teaspoon salt
1 large egg
3 cups milk -- 1%
1 tablespoon 70% buttermilk-vegetable oil spread
2 teaspoons vanilla extract
---SPONGE CAKE---
2/3 cup flour -- cake
1 tablespoon baking powder
1/4 teaspoon salt
2 large eggs
1/2 cup granulated sugar
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup confectioners sugar
1/2 cup cherry jam
1/2 pint strawberries -- hulled
1 cup frozen sweet cherries pitted -- thawed, drained
1 medium kiwi -- peeled, halved lengthwise and sliced crosswise
2 tablespoons toasted almonds -- sliced
1 pint frozen whipped topping thawed
 

Preparation / Directions:

For the Custard: In a medium bowl, mix the sugar, cornstarch, flour and salt until well blended. Whisk in the egg and 1/2 cup of the milk. In a saucepan, heat the remaining milk over medium heat until small bubbles appear around the edge. Gradually whisk the hot milk into the egg mixture. Return to the saucepan; cook over the medium heat, stirring constantly until the mixture thickens and simmers, about 2 minutes. Reduce the heat to low, simmer, stirring, for about 2 minutes. Remove from the heat. Stir in the vegetable oil spread and vanilla. Pour into a bowl. Press plastic wrap on the surface, cool. Refrigerate about 3 hours. For the Sponge Cake: Preheat the oven to 375øF. Line the bottom of a 13x9x2-inch baking pan with wax paper. Coat the paper with nonstick spray. Into a bowl, sift the flour, baking powder and salt. In another bowl, with an electric mixer set at high speed, beat the eggs until thick, about 5 minutes. Gradually beat in the granulated sugar. Add the vanilla and almond extracts and about 3 Tbsp of water. Reduce the speed to low, beat until well blended. Stir in the flour mixture in three additions; beat at low speed until just blended. Pour into the prepared baking pan, spreading evenly. Bake for about 12 minutes or until the top is golden and a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack for about 5 minutes. Dust a kitchen towel with confectioners' sugar. Turn the cake out onto the towel. Peel off the wax paper. From the long side, roll the cake and towel up together. Let cool on a wire rack. To Assemble: Unroll the cake and towel. Spread the cake with jam. From the same long side, roll up the cake without the towel. Cut the cake crosswise into 1/2-inch thick slices. Arrange a few slices in the bottom of a 2-quart straight-sided glass bowl. Spread about 1 cup of chilled custard over the top. Set aside 4 small strawberries for garnish. Slice the remaining berries. Top the custard in the bowl with half the sliced berries and half the cherries. Arrange some cake slices around the side of the bowl so that the cut sides show through. Top the fruit layer with the remaining cake slices. Top with the remaining custard, spreading to cover the fruit. Cover with plastic wrap; refrigerate overnight. Cut the reserved strawberries in half. Garnish the trifle with the kiwi, strawberries, almonds and the whipped topping, if desire

 

Nutritional Information:

183 Calories (kcal); 5g Total Fat; (23% calories from fat); 6g Protein; 30g Carbohydrate; 66mg Cholesterol; 280mg Sodium


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