• For Sponge Cake:
• 62.5 g Margarine
• 100ml Castor Sugar
• 2.5ml / ½ teaspoon vanilla essence
• 1 egg
• 250ml / 1 cup self raising flour
• Pinch of Salt
• 100ml milk
• For the Trifle:
• 2 Tablespoons / 30ml Strawberry Jam
• 2 Cups Custard
• 250ml / 1 cup cream
• 2 Cups / 500ml Jell
• Fresh strawberries

The Sponge Cake:
Preheat the oven at 200OC
Cream the margarine and sugar together until creamy. Add the vanilla essence, and egg and beat until smooth. Fold in the sifted flour, alternating with the milk.

Spoon into a greased pan, and bake at 200°C for approximately 15 to 20 minutes (or until golden and firm).

Arranging the trifle:
Once cooled, cut up the sponge cake to line the bottom of the bowl.

Spread the Strawberry Jam over both sides of the cake.
Make a bowl of Jelly, and allow cooling (but not thickening) before pouring over the cake base.

I used a mango flavoured jelly but Strawberry Jelly is also a very nice combination. Allow the Jelly to set over the cake.

Next, make the custard. A lot of people make the mistake of trying to make the custard too thick, but the recipe actually is better with thin custard, which has been set and chilled.

Spread the custard over the set jelly. Finally whip the cream, and spread the final layer over the custard.

Finally decorate the pudding with some fresh strawberries. Sprinkle the strawberries with some icing sugar for a professional finish.

by Pak101.com (few years ago!) / 1409 views