This dessert is often the “birthday cake” chosen by my kids. With layers of cake, custard, fruit, and whipped cream, it is definitely a crowd pleaser.
Traditionally made with lady fingers, I prefer to use a pound cake or, more recently, this delicious Japanese Sponge Cake, for the cake portion. Angel food cake is another good option.
Make this trifle with a homemade vanilla custard for an extra decadent dessert.
2017 Birthday Trifle
2011 Birthday Trifle Throwback
RECIPES:
Filed under Desserts
A light and delicious sponge cake, garnished with
fresh berries and whipped cream.
This cake is also called a Japanese Cheesecake or Cotton Cheesecake, but isn’t anything like a traditional American cheesecake. It is light and airy, but also with a creamy texture. This cake is not very sweet, and pairs best with a stronger flavor, like fresh fruit or jam.
This cake is baked in a water bath in an 8” cake pan, but needs a parchment collar to cling to as it cooks. Do not use an acetate collar. The beaten egg whites in the batter give the cake its lift, and it needs a non-greasy surface to support it as it bakes.
Add fruit and whipped cream to individual serving plates.
RECIPE:
Filed under Desserts
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