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:

I got the recipe for the sponge cake on: 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.

For filling:

• 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.

For garnish:

• 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.