This is a great stylish summer dessert even if it is only 14 degrees celcius today! I've thrown in at least three different fruits so it certainly deserves a heart tick.
The best way to unlock the magic of the ingredients is to use creme de cassis instead of the usual sherry. The French twist for this usual British dessert certainly spices things up in my cold kitchen today!
Ingredients
Sponge Cake
200g reduced fat condensed milk
140g gluten & wheat free self-raising flour
1 level teaspoon baking powder
1/2 teaspoon bicarbonate of soda
60g margarine or butter, melted
1 tablespoon vanilla essence
Trifle
200g raspberries
3 small bananas, sliced
225g blueberries
60ml creme de cassis
400g low fat custard
Methods
Sponge Cake
1. Sieve the flour, baking powder and bicarbonate of soda together.
2. Mix the flour mixture, condensed milk, melted margarine or butter, essence and 80ml of water and beat well.
3. Pour the mixture into a greased and dusted 150mm (6 inch) diameter tin.
4. Bake in a hot oven at 200ºC for 10 minutes. Then reduce the temperature to 150ºC and bake for a further 15 minutes.
5. The cake should be springy to touch. Allow to cool completely.
Alternatively, if you don't need a wheat & gluten free cake and you are rushed for time, then buy a sponge cake.
Trifle
1. Break the cake into small pieces and add to a large glass bowl. You may only want to use 3/4 of the sponge cake.
2. Next add 2/3 of the raspberries, half of the blueberries and all of the sliced bananas.
3. Pour the creme de cassis over the fruit and then tip in the custard.
4. Layer with the remaining raspberries and blueberries. Serve chilled and enjoy!
This recipe if followed with ingredients as listed above is wheat & gluten free and soy free.
