Oh yes I did! I just said best EVER trifle! Okay, it’s not got homemade custard in it, but it’s packed full with sherry soaked gluten free Genoise sponge and glitter jelly – I know! – glitter jelly!

I believe trifles should be multi layered fun packed desserts, I love the fact that each spoonful can give you a totally different taste and texture sensation, I love the bits of soggy sponge that have soaked up the sherry and the sponge, I also love the sponge bits that have eluded sogginess and stayed dry. I love the set jelly compared to the smooth strawberry custard, then the set vanilla custard and the light cream topping, oh my, it’s sheer bliss!

To make the sponge I used my Genoise Sponge Mix that you may also have seen in my Swiss Roll. Incidentally, this sponge also freezes very well and as this recipe makes more than enough I’ve frozen half the batch to save for another day … gluten free Tiramisu me thinks!

 

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Basic Gluten and Dairy Free Genoise Sponge

I refer to this sponge in a lot of my recipes, it's the perfect base sponge for trifle, tiramisu, birthday cakes, swiss rolls, gateaux....It NEVER fails and is so light and fluffy, no one will suspect it's free from.

Ingredients
  • 120 g gluten free plain flour
  • 120 g gluten free self raising flour
  • 130 g caster sugar
  • 4 eggs seperated
Instructions
  1. First things first...sieve both the flours together....4x! I've tried making this sponge with and without the sieving process and believe me it does make a difference.

  2. Add the egg whites to a mixer and beat into firm peaks

  3. Add the caster sugar a spoonful at a time and continue to beat until the whites become stiff and have a beautiful glossy sheen to them. You know it's ready if you take a pinch and rub your fingers together, if you can feel the sugar grains between your fingers you need to continue beating.

  4. Add the egg yolks and mix quickly to combine

  5. Fold in the sifted flours quickly but gently to prevent knocking too much air out of the mixture.

  6. Add to your well oiled and lined tin(s)

  7. Bake on 180°C for 20 minutes - keep a close eye to make sure the sponge does not catch, you know this will be ready when you get a perfect spongy bounce to the touch....the cooked smell is unmistakable!

  8. depending on the recipe you plan to use this for allow to cool completely, or a little if planning on rolling.

As with the Swiss Roll I used a baking sheet to bake this sponge

 

Gluten Free Trifle, packed to burst with delicious sponge, cream and custard
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Gluten Free Trifle
Servings: 10 servings
Ingredients
  • 8-10 trifle sponges
  • Sherry (amount to taste)
  • 1 packet instant jelly (I used Hartley's Strawberry Glitter Jelly)
  • 1 packet instant strawberry custard
  • 2 packets instant original custard
  • 600 ml double cream whipped to a soft dropping consistency
Instructions
  1. Add all bar two of the sponges to the bottom of the bowl and drizzle over enough sherry to almost totally soak the sponge.
  2. Make up the jelly mix and pour over the sponges.
  3. With the two remaining sponges soak completely in sherry and add to the centre of the bowl in the jelly.
  4. Leave to set for 30 minutes in a fridge.
  5. Make up the strawberry custard and add to the set jelly, return to the fridge for 30 minutes.
  6. Repeat the process with the two packets of original custard mix, returning to the fridge (I did this overnight but can be for 30mins).
  7. Whip the cream to a soft dropping consistency being careful not to over whip. Add to the top of the trifle.
  8. Decorate to your taste.