Trifle is one of the most beautiful desserts you’ll ever see. And they are surprisingly simple to make! With its bright citrus and floral flavours, this deep, delicious dessert is perfect for your most charming spring and summer occasions.
Step 1
Preheat oven to 350°F (177°C). Lightly grease and line a half baking sheet (18 x 13 inch) with parchment paper.
Step 2
In a medium bowl, whisk together the flour, baking powder, salt, and baking soda until well mixed.
Step 3
Combine the Redpath® Granulated Sugar, the Redpath® Golden Yellow Sugar, and lemon zest in a medium bowl. With the back of a spoon, rub the lemon zest into the sugars until fragrant. Mix until thoroughly combined.
Step 4
In a bowl of stand mixer, using the paddle attachment, cream together butter and the lemon-sugar mixture until light and fluffy; at least 3 minutes.
Step 5
Add eggs, one at a time, beating well until egg is fully incorporated after each addition. Scrape down the sides of the bowl every so often with a rubber spatula.
Step 6
Add in milk, lemon juice, vanilla extract, and if using, lemon extract. Mix until completely blended.
Step 7
Remove the bowl from the stand mixer. Sift the dry ingredients over the batter. With the rubber spatula, fold in the dry ingredients until no flour streaks remain.
Step 8
Transfer the batter to the prepared baking sheet. With a large offset spatula, evenly spread the batter to the edges of the pan. Run a thumb around the edge of the baking sheet and the batter to check the depth and evenness of the batter; also to prevent cake from sticking to the edges.
Step 9
Bake for 15 to 20 minutes, or until the cake springs back when gently pressed. Cool completely in the pan.
Step 10
Once cake is completely cooled, use an 8-inch plate or a cake pan (or the size of the trifle dish or glass bowl) and a sharp paring knife, to cut out two rounds. (See Chef’s Tips)
Step 1
While baking the cake, make the lemon curd according to directions and chill completely; alternatively use storebought lemon curd.
Step 1
Place the bowl of a stand mixer and the whisk attachment into the freezer; chill for at least 15 minutes.
Step 2
Remove the chilled equipment and place the heavy cream into the bowl. Whisk on medium speed until cream begins to thicken to a loose yogurt consistency. Add the Redpath® Icing Sugar and elderflower liqueur. Whisk on slow speed until the icing sugar is incorporated. Increase speed to medium-high and whisk until cream begins to leave “trails” and stiff peaks form. When the whisk attachment is lifted from the bowl, the peaks should stand up straight; do not overmix.
Step 1
Spread 1 cup (250 ml) of the elderflower whipped cream on the bottom of the trifle dish or glass bowl.
Step 2
Sprinkle some of the cake pieces over the whipped cream and place one of the cake rounds on top.
Step 3
Spread ½ cup (125 ml) of the lemon curd over the surface of the cake.
Step 4
Dollop and spread 2 cups (500 ml) of the whipped cream over the lemon curd.
Step 5
Repeat process with the remaining cake, lemon curd, and whipped cream. Cover and place into the fridge for at least 4 hours (or overnight) to allow flavours to meld and the cake layers to soften.
Step 6
When ready to serve, garnish with lemon zest, or lemon slices if desired. For added colour, garnish with lemon balm, thyme, or mint.
*For ease of preparation, store-bought pound cake (lemon or vanilla), or angel food cake can be substituted for the lemon cake.
*Cake scraps can be used to fill in any gaps or save them to make cake pops.
*If a non-alcoholic version is desired, you may be able to find elderflower syrup at specialty stores, coffee shops, or online. Use about 1 tablespoon (15 ml) and adjust to taste accordingly before using.
*Fresh berries (raspberries, strawberries, blueberries, or blackberries) can be added between the layers of the lemon curd and elderflower whipped cream.
*Redpath® Dark Brown Sugar can be substituted for the Redpath® Golden Yellow Sugar in the lemon cake. Note that the resulting cake may be darker in colour and have a more pronounced caramel flavour.
