Ingredients
Serves 10
SPONGE
raspberry coulis
whipped cream
custard
Method
- Preheat the oven to 180°C and line 2 x 20-cm round cake tins.
- To make the sponge, first prepare the wet ingredients. Combine the soy milk and vinegar in a small bowl to make buttermilk then set aside. Add the aquafaba to a separate mixing bowl and use an electric mixer to whisk until stiff peaks form. In another bowl, combine the melted Nuttelex with the grapeseed oil. Set aside.
- In a separate large mixing bowl, combine all the dry ingredients: flour, baking powder, sugar, and salt. Make a well in the centre of the dry mix and add in the bowls of wet ingredients you prepared earlier along with the vanilla.
- Combine swiftly but gently.
- Pour the mixture evenly into the 2 cake tins, level them, and then bake in the oven for 20 minutes.
- To make the raspberry coulis, heat the raspberries and sugar in a saucepan and simmer for 15 minutes. Then set aside to cool.
- To make the whipped coconut cream, pour the cream into a (preferably) chilled mixing bowl. Add the icing sugar and vanilla then beat with an electric mixer until it’s thick and fluffy.
- To make the custard, add all the custard ingredients to a medium-sized saucepan and whisk well. Then place over a medium heat and use a spatula to stir continuously until the mixture thickens. Set aside to cool.
- To assemble, measure the trifle bowl against the sponge and, if necessary, cut to size for a snug fit in the bowl.
- Create trifle layers, with the sponge on the bottom, then coulis, custard, and cream, in that order. Then repeat. Top with a drizzle of remaining raspberry coulis and some edible flowers for a pretty touch. Place in the fridge to set, then enjoy!
