The Classic Trifle

Hooray! ...that we are having Australian Day next week! It is nice break from work and we are planning to fire up our Barbie to enjoy lots of sausages. *Clap*

Besides the Aussie BBQ, what are other Aussie iconic food to me? Vegemite! The Aeroplane jelly!

I have never heard or taste a trifle before I came to Australian 10 year ago. My Aussie friends said that Trifle is an all Australian festive treat. This one is quite Aussie because I created this one with the Aussie all time favorite, Aeroplane jelly...

I made this sponge cake specially for the trifle.

Here's the recipe from Australian Women weekly miniature cookbook, Cheesecake, Pavlovas and Trifles (with my modifications in blue).

85g packet jelly crystal (I use the 25% sugar reduced one)
250g sponge cake (I made my own sponge: please see below for the sponge recipe that I used)
2 tbsp jam (I use weight watcher apricot jam)
1/4 cup (60ml) sweet sherry  

(I didn't use alcohol so that kids can eat this, I use syrup from the can peaches)
1/4 cup (30g) custard powder
1/4 cup (55g) caster sugar (I reduce this to 50g)
1 1/2 cup (375ml) milk
825g can sliced peaches, drained (I use the no added sugar ones)
1 1/2 cup (375ml) thickened cream
1 tsp vanilla essence
2 tbsp flaked almonds, toasted ( I didn't use this)

1. Make Jelly accordingly to directions on packet; pour into shallow container. Cover and refrigerate for 20 min.
2. Split cake into half and sandwich the cake with jam (I didn't do that). Cut the cake into 3 cm pieces.
3. Arrange the cakes in 3.5L serving dish. (I arrange divide them equally into 8 individual serving glasses) Sprinkle with sherry or syrup.
4. Combine custard powder, sugar and 1 tbsp of milk in a small saucepan; Stir in remaining milk. Stir over heat until mixture boils and thickens. Cover surface with damp baking paper or cling wrap to prevent skin forming. Cool.
5. Pour the almost-set jelly over cake. Cover. Refrigerate 15 min or until jelly set. Arrange peaches over jelly.
6. Stir 125 ml cream and vanilla into custard; pour over peaches.
7. Whip remaining cream, spread over custard (I use the jam to top the cream to add some colour to the cream). Sprinkle with flaked almond (I didn't do that because I think I don't want the almond to be soggy after refrigeration). Refrigerate several hours or overnight.

Here's the sponge cake recipe from Little Teochew blogspot

2 medium eggs
50g + 1 Tbsp sifted cake flour
50g caster sugar
1 tsp condensed milk
25g fresh milk
45g melted butter (unsalted) (I use canola oil)

1. Melt butter in milk, using microwave. Stir it. Leave aside to cool.
2. Put eggs, sugar and condensed milk into a mixing bowl. Beat everything on high until stiff and creamy (aka “ribbon stage”).
3. Fold in 1/2 of the flour, followed by melted butter/fresh milk, and finish adding the other 1/2 of the flour. Do not overfold.
4. Pour into a well greased or lined baking pan (I use 20 sq cake pan for a flat and shallow cake) and bake at 170°C for about 30 mins or until a test skewer comes out clean.
5. When done, remove the cake and leave it on wire rack to cool.

Happy Australian Day, Happy Baking and enjoy this delicious treat.

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