This is a wonderful and light tasting trifle! I added lemon zest to the cake batter as it takes away that egg-y taste and smell…that I don’t care for! It tastes so much better, who knew a little lemon zest can make such a difference?!
For sponge cake:
Adaptation from: recipes4cakes
- 4 eggs, separated
- 1 cup sugar
- 4 tbsp cold water
- 1 tsp lemon zest
- 1 cup sifted all purpose flour
- 1 tsp baking powder
Beat egg yolks and sugar together until very light and creamy. Add water; stir.
Sift together flour and baking powder, add to batter. Beat egg whites until stiff fold into batter, pour batter into greased 8×8 inch square pan lined with parchment for easy removal.
Bake at 325 for 30 mins. Cool completely and cut into bite size pieces.
For bottom layer of trifle:
- 1 strawberry flavoured gelatin mix
- 1 cup hot boiling water
- 4 ice cubes
- 1 cup sliced strawberries
In a heat proof 2 glass measuring cup, whisk together gelatin and 1 cup hot water, stir consistently for 2 mins. Add ice cubes and stir until melted.
Add to bottom of trifle bowl and top with strawberries. Refrigerate until almost set, about 45mins to 1 hour.
- 1 vanilla instant pudding mix
- 1 and 1/2 cups milk
- 2 cups cool whip
Stir in vanilla pudding with milk whisk well together until pudding forms, fold in cool whip until well blended.
- fresh strawberries sliced
- Fresh raspberries
Take the trifle bowl with the almost set gelatin, top with some cake pieces, layer with some pudding mixture, top with fruits. Repeat 3 times ending with pudding mixture. Decorate the top with fresh fruit.