I've been wanting to make a trifle for ages. When I realised that I still had the red, white and blue cake leftover from the Jubilee cake, I thought it was the ideal time to use it up for the 4th of July.
The recipe I used is from Storks cookery notes leaflet no 107 from 1949:
The recipe
For the bottom layer I used a mix of blueberries and raspberries with a few tinned peaches. I spread them out on a layer with a little of the syrup.
The second layer I put my red, white and blue cake pieces over the fruit, filling any gaps. I then drizzled more of the syrup over so that the cake wasn't dry.
The third layer I made up 400ml of custard and poured this over the cake layer. Some did escape through to the fruit but this is OK.
After the custard had cooled, I used whipped cream to decorate the top. I just spread it over but you could pipe it if you want to be fancy.
To decorate I used red, white and blue sprinkles and gold stars
The finished trifle :
I like that this trifle recipe didn't have jelly in it, but if you wanted to add it that is an option. It did turn out rather large, bigger than I expected! We ate it over three days for dessert and it lasted well. Kept in the fridge it was fine, but just remember it has fresh fruit in it and fresh cream.
It is ideal for using up bits and pieces, I always seem to have leftover cake in the freezer!
It is also perfect for any celebration or occasion as it will feed many people! I made mine as part of my 4th of July themed dinner. It yielded about 6 servings.
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