English Trifle with Sponge Cake, Easy Spoon Dessert Recipe…
English Trifle with Sponge Cake with sponge cake, a classic recipe for an all-Italian spoon dessert that is composed in alternating states, to create a beautiful color effect, with other all-Italian preparations such as an excellent sponge cake, soaked in alchermes that gives it the classic red color, and layers of velvety vanilla custard and cocoa custard.
Ingredients:
For the Sponge Cake (25×18 cm / 10×7 inch or 24 cm / 9.5 inch diameter):
- 6 eggs (at room temperature)
- 190g (1 1/2 cups) plain flour / all-purpose flour
- 190g (1 cup) caster sugar / granulated sugar
- 1 pinch of salt
- 8g (2 tsp) baking powder
For the Vanilla and Chocolate Custard:
- 1 litre (4 1/4 cups) whole milk
- 1 tbsp vanilla extract (or essence, or 1/2 vanilla pod)
- 6 eggs
- 4 tbsp (1/4 cup) plain flour / all-purpose flour
- 8 tbsp (1/2 cup) caster sugar / granulated sugar
- 3 tbsp unsweetened cocoa powder
For the Alchermes Syrup:
- 400ml (1 3/4 cups) water
- 2 tbsp caster sugar / granulated sugar
- 50ml (1/4 cup) Alchermes liqueur
How to make English Trifle with Sponge Cake:
1. Prepare the sponge cake:
- Beat eggs with sugar and vanilla extract until light and fluffy.
- Grease and flour a 25x18cm (10×7 inch) rectangular or 24cm (9.5 inch) round baking pan.
- Sift flour, baking powder, and salt; fold gently into the egg mixture.
- Pour into the pan and bake at 170°C (340°F) for about 30 minutes.
- Allow to cool completely in the pan.
2. Prepare the custard:
- Follow the “Custard with whole eggs” recipe, doubling amounts.
- Omit lemon zest.
- Divide warm custard in half; add cocoa to one half.
- Cool both custards with clingfilm on top.
3. Prepare the alchermes dipping sauce:
- Boil water and sugar for 10 minutes.
- Cool and add alchermes; set aside.
4. Assemble the English Trifle:
- Cut sponge cake into 1-inch thick slices.
- In a baking dish, arrange a layer of sponge cake slices.
- Wet the slices with half of the syrup.
5. Recommendation:
- Prepare creams, sponge cake, and syrup a day ahead for better chilling.
- Stir the two creams vigorously to make them smooth and velvety.
Pour the vanilla cream over the sponge cake and level the surface. Form another layer of sponge cake, drizzle and lastly the cocoa cream and level it well.