Trifle

Difficulty: Medium-Hard

Serves 6

I had mentioned previously that for my brother’s 30th birthday, he requested a vegan dinner. Naturally, I was the right person for the job and spent my whole Saturday cooking! This resulted in a few tasty dishes, the recipes of which will be posted over the next week. I thought it best to start with dessert, Rocky Road Cheesecake (you already have the recipe for this one) and a delicious new recipe I devised for trifle. Layered cake, jelly, berries, custard and cream make this one decadent dessert. It does take some time to prepare but it’s well worth it!

Ingredients

Cake Layer

• 1 teaspoon of egg replacer
• 2 tablespoons water
• 1/3 cup canola oil
• 1 cup of soy milk
• 1/2 teaspoon salt
• 3/4 cup caster sugar
• 1 teaspoon vanilla extract
• 2 cups plain flour
• 3 teaspoons baking powder

Jelly Layer

• 1 packet vegan jelly, any flavour you like
• Boiling water (amount depends on the type of jelly you use)
• 1 punnet strawberries, sliced

Custard Layer

• 4 tablespoons custard powder
• 1 tablespoon caster sugar
• 2 cups soy milk
• 1 teaspoon vanilla essence

Cream Layer

• 1 carton Soyatoo Topping Cream
• 1 teaspoon vanilla essence
• 1/4 cup icing sugar

Method

1. Preheat the oven to 180°C.
2. Grease 1 springform baking tin.
3. In a small cup or bowl, combine the water and egg replacer with a fork and set aside.
4. In a large bowl, combine the oil, soy milk, salt, sugar and vanilla and mix well.
5. Add the egg replacer mix.
6. In a medium bowl, sift the flour and baking powder.
7. Slowly add the dry ingredients to the wet mixture and mix until no lumps remain. Small lumps are okay.
8. Pour the the mixture evenly into the greased pan.
9. Bake in the oven for about 15-20 minutes or until a skewer can be inserted and comes out clean. They will not brown on top when cooked so keep checking!
10. Set the cake aside and allow to cool completely before cutting into small evenly sized pieces.
11. Combine the jelly mixture and boiling water, mix well until dissolved.
12. Allow to set in the fridge before cutting into small evenly sized pieces.
13. To make the custard, add enough soy milk to the custard powder and sugar to make a smooth paste.
14. Add the rest of the soy milk and bring to the boil, stirring constantly before simmering for 2 minutes.
15. In a bowl, mix the Soyatoo, icing sugar and vanilla with a fork until smooth.
16. In individual dishes, line the bottoms with cake pieces followed by jelly, strawberries, custard and finally the cream mixture.
17. Allow to set in the fridge for a further couple of hours before serving.