From the kitchen of One Perfect Bite...A few night's ago I made a hot milk sponge cake. It's my favorite homemade cake and I was looking forward to icing it with a milk chocolate frosting. Things don't always turn out as we plan. I had the bad luck of losing my grip on the cooling rack and watching my beautiful cake fall to the flour in 1,000 piece puzzle fashion. Undaunted, I salvaged what I could and used the cake as the base for a simple but delicious trifle. The recipe has been widely circulated and I am unsure who should be credited with its creation. I'm giving credit to Mel's Kitchen Cafe because her version was the first I looked at. I think you're going to love this dessert. Sometimes, there is an inverse relationship between effort and flavor and this is one of them. The trifle is easy to make, but its taste will have your socks going up and down. The original recipe called for an angel food cake. I used a wounded sponge cake in the version I've photographed for tonight's post. It worked really well and I'm tempted to use sponge cake as the base for this trifle more often. I hope you give this a try. It is unequivocally delicious and odes will be written in your honor once it's tasted by your family and friends. Here is how the trifle is made.
Blueberry Trifle...from the kitchen of One Perfect Bite courtesy of Mel's Kitchen Cafe
12 ounces frozen blueberries
2 tablespoons granulated sugar
2 tablespoons cornstarch
1/4 cup cold water
Squeeze of fresh lemon juice (about 1/2 tablespoon)
Cake and Cream:
Baked, cooled and cubed (9-inch) angel food cake (a supermarket cake saves time and is the perfect size for this dessert)
16 ounces light cream cheese, softened to room temperature
2/3 cup half-and-half or evaporated milk
2/3 cup granulated sugar
1-1/2 cups heavy cream
3 tablespoons powdered sugar
1) To prepare blueberry filling: Combine blueberries, sugar, cornstarch, water and lemon juice in a medium saucepan. Bring mixture to a simmer and cook until thickened, 5-7 minutes, stirring often. Remove from heat and let cool to room temperature.
2) To prepare cake and cream layers: Whip cream cheese, half-and-half and sugar in the bowl of an electric mixer until mixture is smooth and creamy. Fold in angel food cake cubes and gently toss until all cubes are thickly coated with a layer of cream.
3) To make whipped cream: Beat together heavy cream and powdered sugar until peaks form.
4) To assemble: Using a trifle dish or large glass bowl, spread half of cake cubes in bottom of bowl. Spread half of blueberry filling evenly over cake cubes and ten spread with half of whipped cream. Repeat layers. Cover and refrigerate at least 2 hours or up to 24 hours. Serve chilled. Yield: 12 servings.
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