- 3 eggs, weighed
- the weight of the eggs in:
- softened butter [plus a little extra for greasing the cake tin]
- caster sugar
- self-raising flour
- 1 tsp baking powder
- 125mls amontillado sherry (a medium dry sherry)
- raspberry jam
- 250g frozen raspberries
For the custard:
- 150mls milk
- 200mls double cream
- 6 egg yolks
- 1 tbsp caster sugar
- 1tsp vanilla extract
- 300mls double cream
- 1tbsp caster sugar
- crystallised violets
- Pre-heat the oven to 180C/gas mark 4.In the bowl of an electric mixer [or use an electric hand-beater], whisk the eggs until frothy then add the other ingredients all at once and beat until thick and pale; the mixture should just flop off the whisk as a dropping consistency.
- Line the base of a small [18cm x 4cm, approx.] non-stick and loose-bottomed cake tin cake with a circle of baking parchment and grease the sides with butter. Pile in the sponge mix, level it off with a spatula and bake in the oven for about 35-40 minutes, or until springy to the touch of a finger. Remove from the oven and leave in the tin for a minute or two, then turn out onto a cake rack. Remove the parchment and leave to cool
- Put the sponge cake in half, freeze one half for another time. Cut the remaining sponge into small pieces and spread with raspberry jam. Arrange in the base of a glass bowl [approx. 2 litre capacity] and pour over the sherry. Sprinkle over the frozen raspberries [frozen raspberries are best, here, as their juice will also soak into the sponge as they defrost]. Put to one side while you make the custard
- To make the custard, beat together the egg yolks and sugar until frothy. Then warm together the milk and cream in a pan over a low heat.
- Add the milk to the yolk mixture and whisk together. Return the pan to the heat and, using a whisk, stir over a very low heat until it begins to thicken; watch out to prevent scrambling the custard. The finished look of the custard should wobbly and thick.
- Immediately pour it over the sponge and raspberries, then shake the bowl a little to allow the custard to seep down within the pieces of sponge. Leave to cool for 10 minutes, then place in the fridge so that the custard firms up - at least 2 hours, or so.
- To finish the trifle, whip together the cream and sugar until loosely thick [take care not to over-whip, I like to use ice in a hand whisk for the best consistency] and pile onto the set custard. Smooth the surface and decorate with the crystallised violets.