A Perfect Pantry

INGREDIENTS - SPONGE CAKE

• 4 eggs
• ¾ cup caster sugar
• 1 tsp bi carb soda
• ¾ cup self-raising flour
• ¼ cup corn flour
• 1/4 tsp salt
• 1 tbsp butter, melted
• 2 tbsp milk

INGREDIENTS - CUSTARD

• 1 cup milk
• 1 cup cream
• 1 tsp vanilla essence
• 4 egg yolks
• ½ cup caster sugar
• 1 tbsp corn flour

INGREDIENTS – WILD BERRY COMPOTE

• 500gm frozen mixed berries
• 1 cup caster sugar
• 1 tsp vanilla essence

INGREDIENTS - TRIFLE

• 1 packet of port wine jelly set
• 1 x sponge recipe cooked and cooled
• 1 x custard recipe cooked and cooled
• 600ml whipped cream
• 3 peaches, seeded and slices
• 1 punnet strawberries, sliced
•  4 passionfruit, seeds and pulp
• 3 white nectarines, seeded and sliced
• 660ml whipped cream
• 1x wild berry compote recipe

DIRECTIONS – SPONGE CAKE

1. Pre heat oven to 180° and grease and line 2 x 20cm cake tins
2. Using an electric mixer beat the eggs  and sugar together until it becomes pale and creamy and triples in size, about 5-6 minutes
3. Sift the flours with the salt and bi carb soda, set aside.
4. Melt the butter with the milk and set aside.
5. Once the egg mixture has tripled in size, slowly fold in the flour mixture, while adding the butter and milk.
6. Once all ingredients are combined, evenly divide mix into the 2 tins.
7. Bake for 15 minutes, or until the cake starts top come away from the sides.
8. Remove from the oven and allow to cool in the tin for 10 minutes before removing and placing the cake on a wire rack to finish cooling.

Tip: When adding the flours, don’t over beat the mix; the air will be knocked out of the cake.

Tip: Once the mix is in the cake tin, tap a few times on the bench to knock out any large air pockets that may have formed.

DIRECTIONS - CUSTARD

1. In a pot, heat up the milk and cream until just boiling.
2. In a separate bowl, using the whisk attachment on the electric bench mixer, whisk the egg yolks, corn flour and sugar.
3. Pour the hot milk mixture over the egg mixture slowly while still whisking all the while, so the eggs don’t curdle.
4. Return mixture to the pot and heat on a low setting, stirring all the while, and cook until the custard coats the back of a spoon.
5. Allow custard to cool in the fridge before using.

Tip: If the custard isn’t stirred all the time, the eggs will scramble and the custard will curdle.

Tip: For thicker custard add more egg yolks, for thinner custard add less yolks.

Tip: Alternatively, you could use ready made custard.

DIRECTIONS – WILD BERRY COMPOTE

1. Place all ingredients into electric skillet frypan and turn dial to setting 8.
2. Heat until sugar dissolves and all the berries defrost, about 5 minutes.
3. Once berries have dissolved, turn heat down to setting 6 and simmer for 4-5 minutes until jam like consistency is reached.
4. Allow to cool before use.

Tip: If the compote is reduced too much, just add some more water to thin it out a little.

ASSEMBLING THE TRIFLE

1. In a large glass bowl, alternate layering the different ingredients for a visual effect.
2. Start with a portion of the sponge cake, then add cream, jelly, custard, fruit and compote. Repeat until all the ingredients are used up.
3.  There can be many layers of each ingredient or only one of each, depending on the thickness of each layer you prefer.
4. Make sure to finish on top with the fresh fruit, a few dollops of cream and a drizzle of the compote.

Tip: Be creative with layering; there is no set way to assemble a trifle. Alternatively change the fruit to suit your pallet or what’s in season at the time. Seasonal fruits are always much better.

 

 

 

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Essentials Skillet Frypan
• PowerMix Planetary Bench Mixer
• Powermix Planetary Bench Mixer