It’s funny how there are so many things we take for granted that are not gluten free. I got a lovely glass bowl from my mom. I was thinking it might make a nice salad bowl,but it was actually too deep. It will be great for dessert and then I looked at it and thought it would be perfect for trifle! Mmmmm and then I decided I wanted trifle!
Mmm I thought that’s easy,then of course I realised that I needed something to replace the sponge fingers or sponge cake,or swiss roll for the base. So I decided to make a sponge cake,by adapting my muffin recipe. In place of the banana,I added some buttermilk and vanilla essence instead of the cinnamon and mixed spice. Then I put it into a loaf tin. The following day,I compiled my Trifle.
Here’s my recipe for my trifle:
1 gluten free vanilla sponge cake:
Mix Together:
2 eggs
3/4 sugar
3/4cup oil
Add 1/2 cup buttermilk
2 tsp vanilla essence
To that add:
100gr quinoa flour
50gr corn flour
50gr maize flour
1 tsp xantham gum
2 tsp baking powder
2 tsp bicarb
Fold together
Bake at 180 for 30 mins
For the Trifle:
2 packets of any colour jelly ( I used red and peach)
Jam/Brandy
Tinned fruit
Custard
Prepare 2 separate bowls of jelly the night before.
Place slices of the cake at the base of glass bowl
Cover with any flavour jam ( I used peach/plum/apricot)
Sprinkle on brandy (optional) or the syrup from the tinned fruit
Then layer of jelly,then layer of fruit,then custard
Then repeat with second amount of cake/ jelly/fruit and custard on top.
Decorate with some cherries.
