Gluten Free Trifle Cake. Yep, it’s a thing and this way everybody gets a fair slice of sponge, jelly, fruit and custard. Although I’ll admit I always used to like just the custard and sponge.

The celebrations maybe over but there is always time for cake. Where some might be cutting down or even out (God forbid!)  I believe it’s all about moderation. Someone will be celebrating somewhere and here is a gluten free cake to celebrate. Perhaps there should be a National Trifle Day? 😀

This cake was made for our final family gathering of the holidays or should that be the first celebration of 2017 and if I’m honest it turned out better than I thought 😀😀 It took a little planning ahead, but certainly worth the wait.

You’ll need 2 x 8″/20cm round, loose bottom cake tins and some patience.

Firstly you need to make the jelly and set the custard. You may need to do this bit a day in advance.

• 1 packet of Jelly – I used Hartley’s Strawberry Jelly
• 1 tin of Fruit Salad – drained – retain the juice.
• Line one of the 8″/20cm cake tins with enough cling film, so that it over hangs the tin.
• 1 tin (400ml) custard – yes I used a tin, do I need to make everything?
• 4 1/2 sheets of gelatine
• 1 teaspoon of vanilla extract

Make the jelly as per the packet instructions – as I used Hartley’s I started with the half pint of boiling water to dissolve the jelly, once dissolved I then poured in the juice from the drained tin. Scatter the drained tinned fruit over the base of the lined cake tin and the pour in the jelly. If you can, pop it into the fridge to set. Once the jelly has set, you can start the custard mix.

Soften the gelatine in a small amount of water – you need to cover the gelatine in cold water and leave it for about 4-5 minutes until its soft and flexible – like the jelly before you dissolve it. Drain the gelatine and discard the water. Put the gelatine in a small saucepan over a gentle heat in order to dissolve the gelatine into a liquid. Try not to let the mix boil, it will though only take a minute or two – so don’t take you eyes of it and stir constantly.

Pour the cold custard and vanilla extract onto the dissolved gelatine and whisk gently until fully combined. Pour onto the set jelly, pop back into the fridge to set completely.

Then to make the sponge and finish with sherry, jam, cream and sprinkles.  Line the other 8″/20cm cake tin with greaseproof and preheat the oven to Gas 4/180c

• 120g soft butter
• 110g caster sugar
• 2 eggs
• 120g gluten free self-raising flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon vanilla extract
  • 2 tablespoons of strawberry jam (optional)
  • Sherry
  • 300ml double cream
  • 1 table-spoon icing sugar
  • Sprinkles to decorate

To make the sponge, beat the butter and sugar together until light and fluffy, beat in the eggs one at a time, adding a spoon of flour if it looks like it might (or is) curdle. Beat in the extract and stir in the gluten free flour. Pour into the tin and bake for about 20 minutes. Leave to cool in the tin before turning out.

And then to assemble.

Place the sponge on the cake stand and spread with the jam (if using) and drench with as much sherry as you dare.

Then the tricky bit.

Lift the set jelly/custard out of the cake tin, with the cling film and place on top of the drenched sponge base.  You can then gently remove the cling film by rolling/pulling the cling film from underneath the jelly.

Whisk up the cream, extract and icing sugar until light and fluffy and it holds its shape. Pipe onto the custard and finish with the sprinkles.