Festive and tangy Fruit Salad Trifle


A superb combination of moist Angel Food Cake, creamy custard, and all your favorite fruit salad toppings.

Preparation Time: 15 minutes
Baking Time: 25 to 30 minutes
Cooking Time: 10 minutes
Serves 12

1 ¼ cup egg whites (about 8 or 9 eggs)
1 cup granulated white sugar, sifted
½ cup granulated white sugar, sifted
1 cup cake flour, sifted
1 ¼ teaspoon cream of tartar
1 teaspoon vanilla extract
¼ teaspoon salt

1. Preheat the oven to 356° F. Lightly brush a 10-inch cake pan with butter and flour, chill in the fridge until ready to use.
2. Place egg whites in a mixing bowl, let stand at room temperature for 30 minutes, then combine the ½ cup sugar and flour, set aside.
3. Add cream of tartar, vanilla extract and salt to egg whites. Using a whisk attachment on your electric mixer, beat on medium speed until soft peaks form. Gradually add sugar, beating on high until stiff peaks form. Gently and gradually fold in flour mixture, about 1/4 cup at a time.
4. Gently spoon mixture into the prepared cake pan. Cut through batter with a small knife to remove air pockets. Bake for 30 to 35 minutes or until lightly browned.
5. Cool completely on a cooling rack for about 30 minutes

200 ml fresh whole milk
300 ml whipping cream
2 teaspoons vanilla extract
2 tablespoons all-purpose flour
4 pieces large egg yolks
9 tablespoons granulated white sugar
¼ teaspoon salt

1. Beat egg yolks, salt, flour, and sugar until well combined. Set aside egg mixture.
2. In a heavy medium saucepan, bring to a boil the cream, milk, and vanilla, stirring constantly. Once done, pour it into the egg mixture, off from the heat. Mix well.
3. Return the mixture to heat and boil, stirring constantly until smooth. This should take about five minutes. Once it has thickened, remove from heat and chill.

500 ml whipping cream
¼ cup caster sugar

1. Combine whipping cream and caster sugar in your mixing bowl.
2. Using a whisk attachment on your electric mixer, beat until properly incorporated.
3. Remove whisk attachment to check if Chantilly holds its shape upon removal. If ready, set aside. If not, whip cream again to restore thickness.

1 cup canned pineapple chunks, drained
1 cup red maraschino cherries, drained
3 large ripe bananas, cut into
½ inch chunks
1 cup canned peaches, cut into
½ inch chunks

1. Using a serrated knife, cut the cake into three parts, lengthwise.
2. Place the first layer of cake on a trifle bowl and spoon over custard. Top with chopped fruits and finish off with a layer of Chantilly cream. Do this for the next two layers.
3. Garnish topmost layer with cherries and fruits. Chill and serve.

This recipe was originally published in the December 2015 – January 2016 issue of Breakfast Magazine.