Trifle is basically a sponge cake layered with fruits, custard, whipped cream and jelly.
In this trifle, I have made an eggless vanilla cake on a stove top. This cake is very tasty and easy to make. Also, the cake will be very soft and moist.
After baking the cake, we can make berry sauce, custard and whipped cream and later assemble everything in a serving glass or bowl. The yummy berry sauce will be sweet and sour which would balance the taste of the whole dessert.
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How to make Trifle
What you’ll need
To make Eggless Vanilla Sponge Cake
Plain Flour – 160 gm
Powdered Sugar – 1/3 cup
Oil – 1/4 cup
Milk – 1/3 cup
Curd – 1/4 cup
Vanilla Essence – 1 tsp
Baking Powder – 1/2 tsp
Baking Soda – 1/4 tsp
Salt – a pinch
Vinegar – 1/4 tsp
To make Berry Sauce
Mixed Berries – 1 cup
Sugar – 1/2 cup
Lime Juice – 1/2 tsp
Water – 1/4 cup
To make Custard
Milk – 1 1/2 cup + 1/3 cup
Custard Powder – 2 1/2 tbsp
Sugar – 1/3 cup
Water – 1/8 cup
To make Whipped Cream
Whipping Cream – 1/2 cup
Icing Sugar – 2 tsp
Vanilla Essence – 1/2 tsp
Tips
- To prepare the cake in the oven, bake it in a preheated oven for 15-20 mins at 180°C.
- Custard would form a layer on top when it cools. Beating the custard will help it cool fast without forming any layer.
- I have used frozen mixed berries. You can use fresh ones or any berries of your choice.
- You can use a ladle or a whisk to mix and cool the custard instead of a beater.
- To add the whipped cream, you can use a spoon instead of piping bag.
- If you have enough time you can make this dessert, keep it in a refrigerator and serve it next day. Or else refrigerate it for at least 30 minutes or freeze it for 10 minutes before serving.
How to cook it
- Grease 8 inch baking tin with butter and dust it with 1 tbsp of plain flour.
- Line the baking tin with parchment paper.
- Add 1/3 cup of powdered sugar into a bowl, 1/4 cup of curd and mix it well to form a smooth batter.
- Add 1/4 cup of oil, 1/3 cup of milk, 1 tsp of vanilla essence and mix.
- Add 1/4 tsp of vinegar and mix.
- Sift 160 gm of plain flour, a pinch of salt, 1/2 tsp of baking powder and 1/4 tsp of baking soda into the mixture.
- Mix it well to make a lump free batter.
- Pour the batter into the greased baking tin and level it with the spatula.
- Prepare a stove top by placing a heavy bottom vessel on it. Place a small hot pot stand in it and heat it on medium-high heat for 15 minutes.
- Place the baking tin carefully on the hot pot stand. Close and cook on a medium heat for 35 minutes
- After 35 minutes, check if the cake is baked. Once the cake is baked, take it off from the stove and place it on a cooling rack.
- Once the cake is cooled, unlock the tin, and remove the cake base and parchment paper.
- Cut the cake into small pieces and keep it aside.
- To make the berry sauce, add 1 cup of mixed berries, 1/2 cup of sugar and 1/2 tsp of lime juice into a saucepan. Add 1/4 cup of water and let it cook.
- Mash the berries after a while.
- Once it starts thickening, take it off from the stove and let it cool.
- To make the custard, add 1/8 cup of water into a saucepan. Add 1 1/2 cup of milk and let it boil on a medium heat.
- While milk is getting hot, add 2 1/2 tbsp of custard powder and 1/3 cup of milk into a bowl and mix it well.
- When the milk is hot and about to boil, add the custard mixture and mix it well.
- Add 1/3 cup of sugar and mix it continuously.
- When the custard is thick enough, take it off from the stove and strain the custard into a bowl immediately
- Now beat the custard using a blender on a low speed to cool the custard. You can use whisk or ladle instead. Once it cools down, keep it aside
- To make the whipped cream, add 1/2 cup of whipping cream, 2 tsp of icing sugar and 1/2 tsp of vanilla essence into a bowl.
- Whip the cream till it form a stiff peak. Transfer the whipping cream into a piping bag with nozzle. Don’t worry if you don’t have a piping bag. You can scoop in the whipped cream.
- To serve this dessert arrange the sliced cake in a serving glass.
- Drizzle the berry sauce on the cake pieces as shown
- Add a thick layer of custard as shown
- Pipe or scoop in the whipping cream
- Add a dollop of berry sauce and garnish it with some berries.
- Refrigerate this dessert for minimum 30 minutes or keep it in freezer for 10 minutes before serving.
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