Ingredients
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Sponge cake
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250 g softened Butter
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250 g Caster Sugar
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4 extra large Egg
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1 Vanilla Pod
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250 g Cake Flour
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7 ml Baking Powder
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a pinch of Salt
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180 ml Milk
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Filling
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100 ml Cointreau
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250 ml Cream
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250 ml passion fruit Fruit Curd
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100 g Blueberries
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100 g toasted flaked Almonds
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3 poached Peach
Directions
Steps
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1
Done
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Preheat the oven to 180 °C. Grease and line a Swiss roll pan. |
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2
Done
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To make the Sponge CakeCream together the butter and sugar, until thick, pale and fluffy. Slowly add one egg at a time, whisking well between each addition. Beat in the vanilla seeds. |
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3
Done
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Sift together the dry ingredients and then add the dry ingredients alternately with the milk to the butter mixture. The batter should be of a good stiff consistency. |
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4
Done
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Pour the batter into the prepared pan and evenly spread out with a rubber spatula. Reduce the oven temperature to 160 °C and bake for 15 minutes until golden on top and a metal skewer inserted into the centre comes out clean. Turn the cake out onto a wire rack to cool. |
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5
Done
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Assembling the TrifleSprinkle Cointreau over the cooled sponge cake and cut out 24 squares measuring 5 × 5 cm. Whip the cream to the stiff peak stage. |
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6
Done
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Spread a heaped tablespoon of the whipped cream onto one of the cake squares, and top with 2 teaspoons of passion fruit curd and some blueberries or almonds. Sandwich together with another cake rectangle. Spread another heaped tablespoon of cream over the sponge and top with 2 peach slices. Sprinkle over a few almonds or blueberries. Repeat this process with the remaining cakes. |
