Boozy inside-out trifle cake
- December 2013
- Serves 10-12
- Takes 1 hour to make, 1 hour 10 minutes to cook, plus a few hours infusing and chilling
This inside-out cake recipe is a brilliant twist on the traditional trifle and can be prepared the day before serving (make sure you read all the tips below, including how to achieve this super-pillowy look).
Just the thing for an easy-going Christmas finale.
For a true 70s style trifle, look no further than our classic trifle recipe.
- 54.4g (30.3g saturated)
- 66.1g (46.7g sugars)
For 12 servings
If you’re making this for children, omit the alcohol from the syllabub and use orange juice to drizzle over the sponge instead of sherry.
Freeze the egg whites, lightly beaten, in freezer bags – note the date and how many you’re freezing.
You can do everything up to step 7 the day before. Store the custard-filled sponge in the fridge and keep the pistachio brittle packed between sheets of baking paper in an airtight container somewhere cool and dry. Whip the syllabub and decorate the filled sponge at the last minute.
To be further prepared, freeze the cooked, unfilled, undrizzled sponge, wrapped in cling film, for up to 1 month. Defrost completely before continuing with the recipe.
We doubled the amount of syllabub for the picture to make the cake extra luxurious and billowy. The quantities are perfect for eating, but if you want exactly the same voluminous look as the picture, just double the syllabub – everything else stays the same.
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