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Richard Simmons' Royal Trifle



Sponge Cake


  1. Custard: In saucepan, heat 2 1/2 cups (625 mL) milk until scalding.
  2. In bowl, mix together sugar, cornstarch, flour and salt; whisk in egg and remaining 1/2 cup (125 mL) cold milk.
  3. Gradually whisk in hot milk and return to saucepan. Cook over medium heat until mixture thickens, then remove from heat and stir in margarine and vanilla extract; refrigerate.
  4. Sponge Cake: Line bottom of 13 x 9 inch (3.5 L) baking pan with wax paper. Lightly coat paper with cooking spray.
  5. In bowl, beat eggs and sugar until thick. Gradually beat in water, vanilla extract and almond extract.
  6. In another bowl, sift together flour, baking powder and salt. Gradually add to egg mixture, mixing until just blended.
  7. Pour evenly into prepared pan.
  8. Bake in 375 degree F (190 degree C) oven for 12 minutes, or until center of cake is springy to touch. Cool 5 minutes.
  9. Dust tea towel with icing sugar and turn cake out onto towel. Carefully peel off paper.
  10. Roll up cake and towel together, lengthwise; cool completely.
  11. To assemble trifle: Unroll cake and spread with jam; roll up again and cut into 1/2 inch (1 cm) slices and arrange in serving bowl.
  12. Top cake slices with fruit and custard.
  13. Cover and refrigerate 4 hours or overnight.
  14. Garnish with fruit, toasted almonds and topping.

Makes 8 servings.

Per serving: 230 calories, 6 g protein, 4 g fat, 42 g carbohydrate


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