Recipe: Orange Trifle

An ooey-gooey dessert with a tangy twist
ByJasmine BandaliTuesday , 17 November 2015
Recipe: Orange Trifle
© StockFood

SERVES 6

INGREDIENTS
FOR THE SPONGE

6 eggs, separated
120g self-raising flour
4 tbsp cornflour
1 tsp vanilla essence
4 tsp orange juice
120g melted butter
120g sugar
FOR THE JELLY
1 packet shop-bought orange jelly
1 cup boiling water
The grated zest and juice of 1 orange
2 cups orange segments, peeled and chopped
FOR THE TOPPING
1 cup evaporated milk
½ cup caster sugar
1 cup water
2 tbsp custard powder
FOR THE TOPPING
2 cans Nestle cream
The zest of 1 lime
A small sprinkling of shop-bought granola

METHOD
1 Preheat oven to 180C and grease a 23cm cake pan.
2 Place the egg whites in a bowl and using an electric hand mixer on a medium speed, whip them, gradually adding the sugar a little at a time.
3 Add the yolks, one at a time and beat well again until thick.
4 Fold in the flour, vanilla and orange juice until combined, then lastly, fold in the melted butter.
5 Place the batter in the prepared cake pan and bake for about 20 to 25 minutes or until a skewer inserted into the centre comes out clean.
6 Meanwhile, prepare the jelly by combining the packet mix with the boiling water and orange zest and juice, mixing well until the jelly dissolves.
7 Place the jelly into serving cups and add the equal amounts of orange segments. Allow to cool and then transfer to the refrigerator until set completely.
8 Combine the evaporated milk, caster sugar, water and custard powder in a saucepan set over a moderate heat. Stir continuously until it boils, then remove from the heat and allow to cool slightly before placing some clingfilm directly onto the surface of the custard to prevent a skin from forming.
9 Combine the cream with the lime zest in a bowl.
10 Remove the set jellies from the fridge.
11 Cut the sponge cake into pieces and set in equal amounts on top of the jelly.
12 Pour the custard over the sponge and then top with the lime cream.
13 Chill in the refrigerator again for at least three hours before serving.

 

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