LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
MEDIUM
8
7HR(S) 15 MINS
15 MINS
7 HR(S)
INGREDIENTS
¼ cup (60g) butter, melted
1 cup brown sugar
2 tbsp apricot jam
2 cups milk
1 large egg
2 cups cake flour
2 tsp Royal Baking Powder
2 cups cream, plus more for garnish
1½ cups tinned peaches, chopped, plus more for garnish
500ml store-bought custard
Serving suggestion:
Caramel sauce
Crushed biscuits
Ice cream
METHOD
For the sponge: 1. Preheat the oven to 170°C. Line a round 20cm cake tin or oven-proof dish with baking paper.
2. Add the melted butter, ½ cup of sugar, apricot jam, 1 cup of milk and egg to the mixing bowl. Use an electric beater to beat the ingredients until well combined.
3. Sieve the cake flour and Royal Baking Powder into the wet ingredients. Fold together until a smooth batter has formed.
4. Pour the batter into the prepared baking dish and bake for 40-45 minutes or until a skewer inserted in the centre of the sponge comes out clean. Remove the baked sponge from the oven and allow it to cool for 20 minutes. *Chef’s Tip: If the cake is browning too quickly, cover it with a layer of foil.
For the syrup: 5. In the meantime, prepare the syrup; add the remaining 1 cup of brown sugar and the leftover 1 cup of milk to a microwave-safe jug. Microwave for 1 minute or until the sugar has dissolved. *Chef’s Tip: For extra flavour, add 1 teaspoon of vanilla essence to the syrup mixture before heating.
To assemble:
6. Add the cream to a large bowl and use the electric beaters to whisk until stiff peaks form.
7. Tip the cooled malva sponge onto a cutting board. Use a bread knife to cut the sponge in half through the centre.*Chef’s tip: The sponge can be cut smaller to fit your trifle dish.
8. Spoon a portion of custard, the chopped peaches and cream into the base of a trifle dish. Lay 1 half of the malva sponge before spooning ½ of the prepared syrup over the sponge. Repeat this layering with the leftover ingredients, ending off with a top layer of cream. *Chef’s Tip: Raspberries can be added for a sour twist!
9. Refrigerate the trifle for 5-6 hours or overnight for the best result.
10. Garnish the top with more cream, peaches, caramel sauce and crushed biscuits. Serve a spoon of the trifle alongside a scoop of ice cream and ENJOY!
Festive Malva Trifle
LEVEL:
MEDIUM
SERVES:
8
TOTAL TIME:
7HR(S) 15 MINS
PREP TIME:
15 MINS
COOK TIME:
7 HR(S)
Festive Malva Trifle
INGREDIENTS
¼ cup (60g) butter, melted
1 cup brown sugar
2 tbsp apricot jam
2 cups milk
1 large egg
2 cups cake flour
2 tsp Royal Baking Powder
2 cups cream, plus more for garnish
1½ cups tinned peaches, chopped, plus more for garnish
500ml store-bought custard
Serving suggestion:
Caramel sauce
Crushed biscuits
Ice cream
METHOD
For the sponge: 1. Preheat the oven to 170°C. Line a round 20cm cake tin or oven-proof dish with baking paper.
2. Add the melted butter, ½ cup of sugar, apricot jam, 1 cup of milk and egg to the mixing bowl. Use an electric beater to beat the ingredients until well combined.
3. Sieve the cake flour and Royal Baking Powder into the wet ingredients. Fold together until a smooth batter has formed.
4. Pour the batter into the prepared baking dish and bake for 40-45 minutes or until a skewer inserted in the centre of the sponge comes out clean. Remove the baked sponge from the oven and allow it to cool for 20 minutes. *Chef’s Tip: If the cake is browning too quickly, cover it with a layer of foil.
For the syrup: 5. In the meantime, prepare the syrup; add the remaining 1 cup of brown sugar and the leftover 1 cup of milk to a microwave-safe jug. Microwave for 1 minute or until the sugar has dissolved. *Chef’s Tip: For extra flavour, add 1 teaspoon of vanilla essence to the syrup mixture before heating.
To assemble:
6. Add the cream to a large bowl and use the electric beaters to whisk until stiff peaks form.
7. Tip the cooled malva sponge onto a cutting board. Use a bread knife to cut the sponge in half through the centre.*Chef’s tip: The sponge can be cut smaller to fit your trifle dish.
8. Spoon a portion of custard, the chopped peaches and cream into the base of a trifle dish. Lay 1 half of the malva sponge before spooning ½ of the prepared syrup over the sponge. Repeat this layering with the leftover ingredients, ending off with a top layer of cream. *Chef’s Tip: Raspberries can be added for a sour twist!
9. Refrigerate the trifle for 5-6 hours or overnight for the best result.
10. Garnish the top with more cream, peaches, caramel sauce and crushed biscuits. Serve a spoon of the trifle alongside a scoop of ice cream and ENJOY!