Sponge Cake
- 200g reduced fat condensed milk
- 140g gluten & wheat free self-raising flour
- 1 level teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 60g margarine or butter, melted
- 1 tablespoon vanilla essence
Trifle
- 200g raspberries
- 3 small bananas, sliced
- 225g blueberries
- 60ml creme de cassis
- 400g low fat custard
Methods
Sponge Cake
- Sieve the flour, baking powder and bicarbonate of soda together.
- Mix the flour mixture, condensed milk, melted margarine or butter, essence and 80ml of water and beat well.
- Pour the mixture into a greased and dusted 150mm (6 inch) diameter tin.
- Bake in a hot oven at 200ºC for 10 minutes. Then reduce the temperature to 150ºC and bake for a further 15 minutes.
- The cake should be springy to touch. Allow to cool completely.
Alternatively, if you don't need a wheat & gluten free cake and you are rushed for time, then buy a sponge cake.
Trifle
- Break the cake into small pieces and add to a large glass bowl. You may only want to use 3/4 of the sponge cake.
- Next add 2/3 of the raspberries, half of the blueberries and all of the sliced bananas.
- Pour the creme de cassis over the fruit and then tip in the custard.
- Layer with the remaining raspberries and blueberries. Serve chilled and enjoy!
