Ingredients:

  • 1 cup (120g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • Pinch of salt
  • 2 cups (480ml) whole milk
  • 4 large egg yolks
  • 1/2 cup (100g) granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) heavy cream
  • 1 tablespoon powdered sugar
  • 1 cup (150g) mixed berries (strawberries, blueberries, raspberries)
  • 1/4 cup (60ml) sherry or fruit juice (optional)

Instructions:

  1. Preheat oven to 350°F (175°C) and grease/flour an 8-inch round cake pan.
  2. Cream together softened butter and granulated sugar until light and fluffy.
  3. Beat in eggs and add vanilla.
  4. In another bowl, whisk together flour, baking powder, and salt.
  5. Gradually add dry ingredients to wet, mixing until just combined.
  6. Pour batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
  7. Allow to cool completely.
  8. Heat milk in a saucepan over medium heat until just simmering.
  9. Whisk egg yolks, sugar, and cornstarch until smooth.
  10. Gradually whisk hot milk into egg mixture to temper.
  11. Return mixture to saucepan and cook on low heat until thickened, about 5-7 minutes.
  12. Remove from heat and stir in vanilla. Allow to cool.
  13. Cut sponge cake into cubes and layer in the bottom of the trifle dish.
  14. Drizzle with sherry if using, and spoon a layer of custard over the cake.
  15. Add a layer of mixed berries and repeat layers until ingredients are exhausted, finishing with whipped cream on top.
  16. Beat heavy cream and powdered sugar until soft peaks form, then spread or pipe over the top layer.
  17. Cover and refrigerate for at least 1 hour (preferably overnight) and serve chilled.