Mango Trifle

Summer means mangoes. Therefore it's appropriate that I made a Mango Trifle as dessert for our Christmas lunch with family.

The first step to assembling this trifle is to make the sponge cake. I have been using this Women's Weekly recipe for years to make the perfect sponge cake. You can also use the sponge cake to make tiramisu or Classic Victoria sandwich.

4 eggs, at room temperature (this is important)
165gm (3/4 cup) caster sugar
2/3 cup plain flour
50gm (1/3 cup) corn flour
1 teaspoon baking powder

1. Put eggs into a small bowl of electric mixer, beat on medium to high speed until mixture is thick and creamy. Mixture will rise almost to the top of the bowl; beating time is for 5 to 8 minutes.
2. Gradually beat in sugar, beat until sugar is dissolved.
3. Sift dry ingredients several times (I usually do about 6 times) so that all ingredients are thoroughly combined. Using a metal spoon, gently fold in the dry ingredients into the egg mixture.
4. Do this lightly and quickly, to ensure the airy sponge mixture is not broken down, but make sure all the flour is mixed in.
5. Pour mixture evenly into two well-greased deep 20cm round cake pans. Some champion sponge cake makers will weigh their pans after pouring in the mixture to ensure the weight is equal. 
6. Bake at 140-160C (fan-forced oven) for 20-25 minutes. To test if cake is ready, it will shrink slightly from the sides or when top is pressed with fingertips, it will spring back lightly and fingertips leave no impression. 
7. Cover a wire rack with a clean tea towel, turn the cakes out from tin immediately when cooked.
8. Carefully invert cake so tops are uppermost.
9. When cakes are completely cool, cut into cubes for trifle. 

Now to assemble the trifle together.  Use a trifle bowl if you have one, else any glass bowl, preferably round will do.

100gm Mango jelly crystals
Mangoes, cut into thick slices
Sweet sherry to sprinkle over sponge cake
300ml carton pure cream, whipped
Almond flakes, toasted
Sliced peaches, canned
Strawberries - sliced

Double thick custard - 450ml

1. Make jelly according to directions on packet, refrigerate until jelly is just beginning to set.
2. Cut the sponge cake into squares. Line the base of the bowl and sides of the bowl. 
3. Sprinkle sweet sherry over the cake. 
4. Pour partly set jelly over the sponge cake. Refrigerate until jelly is set.
5. Place mangoes over the jelly; spread evenly with custard.
6. Before serving top with whipped cream then refrigerate.
7. Decorate the top with sliced peaches and strawberries. Sprinkle the top with toasted almond flakes.