Trifle Pudding

Volume

~1.25kg cake.

Ingredients

- - Butter Sponge Cake ( vanilla butter sponge cake recipe )
  - 1 cup = 200g butter
  - 1 cup maida (all purpose flour) (125g)
  - 1 cup sugar (200g)
  - 5 eggs
  - 1 tsp baking powder
  - 1/4 cup milk
  - 1 tsp vanilla extract
- Icing Sugar
  - 2/3 kinnam = 1/2 cup = 100g butter
  - 1 kinnam = 2/3 cup powdered sugar
- 1 jar of fruit cocktail (850g, drained weight 550g)
- Mixed fruit jam (2 tbsp)
- Fresh cream

Other Requirements

- Oven or combination microwave
- Aluminum baking tray
- Whisker/beater
- Sifter
- Mixie grinder

Steps to Prepare

1. Bake Butter Sponge Cake

Video Recipe
  1. Clean the aluminum tray.
  2. Preheat oven to 180° C (350° F).

  3. Beat 250g of butter (should be removed from fridge and allowed to soften first).
  4. Add 1 cup of powdered sugar (grind sugar using mixie) and continue beating/whisking till its creamy.

  5. Add 5 eggs 1 by 1 and continue beating, till it becomes light and fluffy.

  6. Add 1/4 cup milk to the mix and continue beating.

  7. Mix 1 cup of maida (all purpose flour) with 1 tsp of baking powder and 1/2 tsp salt, and then sift.

  8. Add maida mix to the butter + sugar + eggs etc in 3 batches and keep mixing.

  9. Add 1tsp of vanilla extract.

  10. Grease a pan with butter and then add a little maida to powder the pan.

  11. Transfer the mix into the pan and level it.

  12. Bake in preheated oven at 180° C (350° F) for 12 min, check and then another 10 min.

  13. When done, knife should go in and come out without any runny liquid.

  14. Let it cool and then invert to remove.

2. Prepare the Icing

You may want to make a slightly more generous serving of icing than illustrated below.
  1. Beat 100g of butter (should be removed from fridge and allowed to soften first).
  2. Add 1 cup powdered sugar (grind 1.5 cup sugar using mixie -> avoid or reduce the powdering to male it crunchier) and continue beating/whisking till its creamy.

3. Cut and Prepare the Fruit

  1. Drain the water from the fruit cocktail jar and keep separately.

  2. Cut the fruits to half their size and set aside separately.

4. Assemble the Pudding

  1. Keep all of the ingredients ready (butter sponge cake, jam, icing, fresh cream, fruit cocktail and fruit cocktail water).

  2. Cut the butter sponge cake such that you have 3 layers of equal area (it's okay if one layer is made up of smaller, cut up parts).

  3. Place the first layer of butter sponge cake on the plate where it will be set, and pour 4 tbsp of cocktail water over the layer.

  4. Take 2 tbsp of jam and spread it uniformly over the first layer (take 3 tbsp if you want the jam flavour to be stronger).

  5. Place the second layer of butter sponge cake on top of the jam layer, and pour 4 tbsp of cocktail water over the layer.

  6. Put the icing on the layer to cover the entire layer and spread it around. Some icing can be smeared on the sides (even after the third layer) to seal the layer gaps.

  7. Place the third layer of butter sponge cake on top of the icing layer, and pour 4 tbsp of cocktail water over the layer.

  8. Cover the third layer with the cut up fruits and allow some to fall on the side of the plate.

  9. Pour enough fresh cream (well mixed to avoid lumps) to cover the cake and its sides.

  10. Set the cake (on the plate) in the fridge for 30 min (to set) + 60 min (for it to cool nicely).

Enjoy the completed trifle pudding.