Ingredients
115 g butter, softened plus extra for greasing
100 g caster sugar
1 teaspoon vanilla extract
1 medium free-range egg
120 ml buttermilk, sour cream or Kefir
50 g dark cocoa powder
125 g plain flour
1/2 teaspoon baking powder
1 teaspoon bicarbonate of soda
½ teaspoon red food gel
450 g red and blue summer berries mixed, fresh or frozen
250 ml ready-made custard
250 ml double cream, lightly whipped
Method
- Preheat the oven to 180ºC. Line a large baking sheet with baking paper
- Put the butter, sugar and vanilla into the stand mixer bowl or use an electric hand mixer or a wire whisk.
- Beat for at least 5 minutes until the mixture is pale in colour and light and fluffy in texture. Add the egg and beat again, then add the buttermilk and mix thoroughly.
- Sieve the cocoa powder, flour, baking powder, and bicarbonate of soda together, then gently beat into the mix, then add the red food gel to get the colour you want.
- Spread the cake mixture into a 23 – 25 cm diameter circle on the baking sheet using a palette knife to ensure the batter is evenly spread.
- Bake the cake in the centre of the preheated oven for 10 - 12 minutes, until slightly firm to the touch. Leave to cool on a cooling rack until cold.
- Once the cake is cold, use a sharp knife to cut the cake into circles to fit your chosen dish. Aim for at least 2 slices for each. Keeping the leftover crumbs to use for decoration.
- Place 1 slice of cake on the base and cover with a generous layer of mixed berries followed by a layer of thick custard, then another layer of cake followed by berries again. Finish with a layer of whipped cream and garnish with fruits and cake crumbs. Serve at once.
- Kitchen notes: If using frozen berries, before serving, put the trifle(s) into the fridge and leave the berries to thaw slowly in the glass. They will give off some juice which will soak into the cake, making it even yummier. Fresh fruit trifles can be served at once or stored in the fridge covered with clingfilm until needed.