These ‘I Love You’ Trifle Cakes are made with a fat-free sponge and as such are week 7 of my new year’s resolution for 2013 to cook at least one new thing every week, for the year. We think they’re perfect for Valentine’s Day.
I’d never tried making a fat-free sponge before and to be honest hadn’t thought I’d like it very much, imagining it to be dry and flavourless. But as I eat far more cake than I should I thought I should give it a try.
The recipe was kindly shared with me by Joy from Sugar and Crumbs. Joy does not know this yet but she is my new hero because this cake is superb, really light, not at all dry and NO FAT!!!! Yay, Joy has enabled be to eat even more cake. Thankyou, thankyou, thankyou Joy What’s that I hear you mumbling? What about all the sugar in the jelly and the fat in the cream that I piled on top? Pardon? Sorry, tum-de-dum, hum, hum, hum , I can’t hear you…. Nothing stands between me and my cake!
How To Make I Love You Trifle Cakes
For The Sponge
- 3 eggs separated
- 225g caster sugar
- 90ml water
- 150g plain flour
- 1tsp baking powder
- few drops red food colouring
For The Topping
- 1 packet of strawberry jelly (makes 1 pint)
- 200ml double cream
- coloured sprinkles
- 2 swiss roll trays
- cling film
- grease-proof paper
- heart cutter
- Pre-heat the oven to 180C.
- Line one of your tins with cling film and the other with grease-proof paper.
- Make up your jelly according to the instructions on the packet but use slightly less water to make a thicker jelly. This will make it easy to handle. (I made mine up to just the 5ooml mark rather than a whole pint.)
- Pour into the cling-film lined tin and leave to set.
- Beat the egg yolks, sugar and food colouring for 2 minutes and then pour in the water and whisk for a further 10 minutes. This will become light, fluffy and creamy.
- Sift the flour and baking powder and gently fold it into the creamy mixture.
- In a separate bowl whisk the egg whites until they just hold soft peaks then fold them gently into the creamy flour mixture.
- Gently pour the mix into the grease-proof paper lined tin and bake for 15-20 mins until risen and set.
- Remove from tin and allow to cool.
- When your cake is cool and your jelly is set you need to flip your jelly tin upside down on top of the cake in one swift movement. Then lift off the tin and gently peel away the cling film.
- Use your heart cutter to cut out as many hearts as you can out of the rectangle. We got 16 but that will depend on the size of your cutter. Place them close together so there is little waste. (I ate the left-overs so there was no waste!)
- Whip the cream and pipe or spread on top and sprinkle with sprinkles! Hey presto!
The children decided to call these trifle cakes and I can see their point so we went with it. Maybe next time I’ll try to be more ambitious and make a custard layer too. The sponge is very light so I think you’d have to be careful about how much weight you put on but it held up the jelly without any problems.
We think these are so pretty and colourful they’d be great for kids’ parties too. I might experiment with different coloured sponges and jellies in the future.
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