TRIFLE

If you don't feel like icing a cake and making it picture perfect , then making a trifle is a good alternative. Make-ahead everything required and assemble it in the trifle bowl. Easier than icing a cake , yet a showstopper and a fine dessert.


THINGS REQUIRED : Make-ahead all the ingredients except the whipped cream
3-egg sponge cake is not sufficient for my trifle bowl. So , I upgraded the recipe to a 4- egg sponge cake and also used whole wheat flour.The cake is anyways going to be soaked in pineapple syrup , so whole wheat flour can be used in this cake.If you prefer to use all-purpose-flour, reduce the salt by 1/8 tsp.The rest of the recipe is the same.

4-egg sponge cake 

•  4 eggs
• 1/2 cup plus 2 Tbsp. sugar
• 4 Tbsp water
• 1/2 tsp salt plus 1/8 tsp
• 1 cup all purpose flour OR 1 cup minus 2 Tbsp. whole wheat flour(I use chappathi flour)
• 1 tsp essence

For the cake : 

• Line the pan with parchment paper. I have used an 8 inch round pan for the cake. 
                                  
• Whisk flour, baking powder, and salt in a medium bowl to combine; set aside.                                                          
  
• Separate the egg whites and the yolks . Into the yolks , pour vanilla essence and keep aside.
• Pre-heat oven to 225 degree F for 15 minutes. 
• Take the separated egg whites into a bowl, big enough , because it is in that bowl that the rest of the ingredients will be combined. Also the bowl should be clean and dry without a any hint of liquid or fat.






• Beat the egg whites using a cake mixer on high speed  until frothy and the volume has increased  ,about a minute. It won't be stiff at this moment.

• Now on maximum speed beat the egg whites and while beating ,gradually add the sugar , maybe 2 Tbsp. at a time until all the sugar is whipped up.The egg whites should be whipped till stiff peaks are formed.  The egg whites should be stiff such that when you try to swirl the beaters(without turn them on , you will feel the friction ) 

• Put in the egg yolks and essence all at once and  starting at low speed ,beat, increasing the speed to high until the yolks are just incorporated about 5 seconds.
  
  
  
  
  
  
• Then add in the oil and starting at low speed beat, increasing the speed to high until the oil is just incorporated, about 5 seconds. 
  
  
  
• Then add the flour and swirl the flour into the batter using the beaters without turning them on so that the the top of the batter is not powdery anymore. Then beat starting at low speed and increasing to high until the flour is just incorporated. 
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
• Then add the water and again starting at low speed , beat , increasing the speed till the water is just incorporated.
  
  
  
  
  
  
  
  
  
• The batter is ready , now wipe down the batter using a spatula and pour the batter into the prepared tray.
• Level the batter in the tray using the spatula so that the batter spreads evenly.
  
  
  
  
  
  
  
• Bake the cake is a 225 degree F  pre-heated oven for 40 minutes and then increase the temperature to 300 degree F and bake for another 15 minutes. 
• Allow the cake to cool . I do not invert it the cake.Then loosen the sides of the cake with a knife and then lift the cake with the parchment paper. So with all the sides and the bottom of the cake loose.

Other ingredients

1. Pineapple syrup: when cooled(recipe and ingredients given below)
2. 1 cup frozen or fresh strawberries chopped(take the whole strawberries in 1 cup and then chop)(160 gms)
3. 2 cups whipped cream
4. 1/2  cup slightly roasted nuts(100 gms),chopped, I have used Almonds 
5. Trifle bowl 

METHOD

•  Make the sponge cake . Wait for it to cool. Then cut it into 1 inch cubes. Store it an air tight box.This can be made 2 days ahead.
  

• Roast the nuts slightly on low flame. When cool. Slice the nuts , using a knife .Store in an air tight box. Don't roast the almonds too much. It will have a different, not too good taste. The almonds just need to be heated up on low flame.
  
  
  
  

• Chop the strawberries into small cubes. I used a chopper to do this. Make-ahead and store it in the freezer/fridge.
  

MAKING THE PINEAPPLE SYRUP:

Ingredients

1. 1-1/4 cup chopped pineapple (I have used frozen pineapple chunks)
2. 1/2 cup water
3. 2 Tbsp. sugar(Increase if you like , I like to keep it at 2 )

Method

• Put everything in a saucepan . Bring to a boil and then simmer boil for 2 minutes. Let it cool down. Store in the fridge for later use.

• This can be made way ahead and refrigerated.
• Just before assembling the cake, sieve the juice of the syrup . Squeeze the pineapple pieces as much as you can. Keep the pineapple pieces and syrup separate.
• This yields more than 1/3 cup of syrup.

MAKING THE WHIPPED CREAM: 

• I make the whipped cream just before making the trifle.

Ingredients

1. 2 cup heavy whipping cream(Do not decrease, 2 cups is necessary)
2. 4 Tbsp. granulated/confectioners sugar
3. 1/8 tsp salt
4. 1 tsp vanilla essence (Don't skip)

Method

• The whipping cream should be chilled in the fridge overnight.
• Pour the whipping cream in a bowl and using the cake beaters , beat until volume increases slightly. Stop beating , add the rest of the ingredients and beat until light and fluffy.

  

  
  

  

• Scrape the sides with a spatula. Cover and store in the fridge until ready to use.
  

BRINGING IT ALL TOGETHER

• Now we have all the required things in the list.
• Use 2 spatulas for the cream. One for scooping out the cream and putting it on the cake and the other for spreading it.
• Strain the pineapple syrup and keep the syrup and juice separate.
  
  
  
  
  
  
  

• Set up an assembly station , with the trifle bowl and the required things.
  

• In the trifle bowl , line the bottom with the cake pieces. Pour the syrup on the cake , using a spoon.
  

• Scoop out the cream and put it on the cake pieces. Using another spatula , spread the cream smoothly.
  
  
  
  

• Now dot the cream , with pineapple pieces. The add a handful of the chopped strawberries and then sprinkle with a generous handful of the roasted nuts.
  
  
  
  
  
  
  
  
  
  
  
  
  

•  We are done with the first layer of the trifle.
• Let's start with the second layer. For the second layer , drizzle the cake pieces with the syrup , in a separate plate and then layer them on top of the first layer.
• Repeat with the pineapple , strawberries and nuts.
• Repeat the layers until the cake pieces are done. In my trifle bowl , I can fit 3 layers.

• When you are done with the topmost layer , using a wet kitchen towel , wipe the side of the bowl , to clean up the cream stuck on the sides, to give it a neat look.
  
  
  
  
  
  
  

• Can be made a day ahead and refrigerated. The whipped cream will only last for a day. After that it won't be that fluffy and start to weep.
• Can any other nuts be used instead of almonds? No. I like the crunch of almonds in the trifle and also the fact that almonds still remains crunchy even if it is wet.