Print Recipe

Richard Simmons' Royal Trifle

RG

Ingredients

Custard

  • 3 cups 1% milk, divided 750 mL
  • 1/4 cup granulated sugar 50 mL
  • 2 tablespoons cornstarch 25 mL
  • 2 tablespoons flour 25 mL
  • 1/8 teaspoon salt 0.5 mL
  • 1 large egg
  • 1 tablespoon margarine 15 mL
  • 2 teaspoons vanilla extract 10 mL

Sponge Cake

  • 2 large eggs
  • 1/2 cup granulated sugar 125 mL
  • 3 tablespoons water 50 mL
  • 1/2 teaspoon vanilla extract 2 mL
  • 1/4 teaspoon almond extract 1 mL
  • 2/3 cup cake flour 150 mL
  • 1 teaspoon baking powder 5 mL
  • 1/4 teaspoon salt 1 mL
  • 1/2 cup cherry jam 125 mL
  • 1 cup each fresh strawberries and and pitted sweet cherries 250 mL
  • 1 kiwi, peeled and sliced
  • 2 tablespoons sliced almonds, toasted 25 mL
  • Nondairy, whipped topping


Instructions

  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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