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Ингредиенты
- 1/4 c. Granulated sugar
- 2 Tbsp. Cornstarch
- 2 Tbsp. All-purpose flour
- 1/8 tsp Salt
- 1 x Egg
- 3 c. 1% low-fat lowfat milk
- 1 Tbsp. 70% buttermilk-vegetable oil spread
- 2 tsp Vanilla
- 2/3 c. Cake flour
- 1 tsp Baking pwdr
- 1/4 tsp Salt
- 2 x Large eggs
- 1/2 c. Granulated sugar, no units printed in recipe, suggest c., based on other sponge cake recipes
- 1/2 tsp Vanilla
- 1/4 tsp Almond extract
- Â Â Confectioner's sugar
- 1/2 c. Cherry jam
- 1/2 pt Strawberries, hulled
- 1 c. Frzn pitted sweet cherries, thawed, liquid removed and halved
- 1 x Kiwi fruit, peeled, halved lengthwise, sliced crosswise
- 2 Tbsp. Sliced blanched almonds, toasted
- Â Â Frzn nonfat nondairy whipped topping, thawed, optional
Инструкции
- For custard, in medium bowl, mix sugar, cornstarch, flour and salt till blended. Whisk in egg and 1/2 c. lowfat milk. In saucepan, heat remaining lowfat milk over medium heat till small bubbles appear around edge. Gradually whisk warm lowfat milk into egg mix. Return to saucepan; cook over medium heat, stirring constantly till mix thickens and simmers, 2 min. Reduce heat to low; simmer, stirring, 2 min. Remove from heat. Stir in vegetable oil spread and vanilla. Pour into bowl. Press plastic wrap on surface; cold. Chill 3 hrs. For cake, preheat oven to 375 F. Line bottom of 13 x 9 x 2" baking pan with wax paper. Coat paper with nonstick spray. Into bowl, sift flour, baking pwdr and salt. In bowl with mixer at high speed, beat Large eggs, till thick, 5 min. Gradually beat in granulated sugar. Add in vanilla and almond extracts and 3 Tbsp. water. Reduce speed to low, beat till blended. Sift in flour mix in three additions; beat at low speed till just blended. Pour into pan, spreading proportionately. Bake 12 min or possibly till top is golden brown and toothpick inserted into center comes out clean. Cold in pan on rack 5 min. Dust kitchen towel with confectioners' sugar. Turn cake out onto towel. Peel off wax paper.
- long side, roll cake and towel up together. Let cold on rack. To assemble, unroll cake and towel. Spread cake with jam.
- From same long side, roll upcake without towel. Cut cake crosswise into 1/2" thick slices. Arrange a few slices in bottom of 2-qt straight sided glass bowl. Spread 1 c. chilled custard over top. Set aside 4 small strawberries for garnish. Slice remaining berries. Top custard in bowl with half the sliced berries and half the cherries. Arrange some cake slices around side of bowl so cut sides show through. Top fruit layer with remaining cake slices. Top with remaining custard, spreading to cover fruit. Cover with plastic wrap; chill overnight. Cut reserved strawberries in half. Garnish trifle with kiwi, strawberry halves, almonds and if you like, whipped topping.
- Makes 10 servings.
- Your time in the kitchen: 40 min. Ready to serve in 4 hrs + overnight.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 172g | |
| Recipe makes 10 servings | |
| Calories 236 | |
| Calories from Fat 33 | 14% |
| Total Fat 3.75g | 5% |
| Saturated Fat 1.41g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 272mg | 11% |
| Potassium 243mg | 7% |
| Total Carbs 44.84g | 12% |
| Dietary Fiber 1.4g | 5% |
| Sugars 30.44g | 20% |
| Protein 5.98g | 10% |
