I had a try at a ‘traditional’ trifle, using a slightly adapted sponge recipe from the Food Network. It includes fresh strawberries in strawberry jelly, sponge fingers and whipped rice cream. Comments included “this is to die for” and “that trifle was demolished within minutes”.
I think most of the people who ate it had no idea it was vegan. They also remarked on the quality of the custard; I suppose most people usually have instant custard whereas this was made more carefully on the hob.
Finally, I only needed about half of the cake that was baked, so you may wish to halve the quantities and slightly reduce the cooking time. You could of course just eat the rest of the cake 😉
Ingredients – sponge cake
- 500ml soya milk (sweetened)
- 2 tsp cider vinegar
- 360g plain flour
- 50g cornflour (I actually used custard powder, which is basically cornflour with a little colouring and flavouring added)
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 450g caster sugar
- 160ml sunflower oil
- 4 tsp vanilla extract
Ingredients – rest
- 1½ packets Just Wholefoods vegetarian strawberry jelly crystals
- 1½ pints (850ml) water
- 1 punnet strawberries
- 3-4 tbsp Just Wholefoods custard powder
- 400ml soya milk
- 1 tbsp raw cane sugar (or unrefined brown)
- 1 carton Soyatoo Rice Whip (rice cream for whipping)
- 1 small bar of Bournville or other dark chocolate without milk, for decoration
Method – sponge cake
- Pre-heat the oven to 180°C, line and grease two 20cm square baking trays.
- Measure the soya milk into a jug and whisk in the cider vinegar gently with a balloon whisk or a fork. The milk should start to thicken slightly.
- Sieve the flour, cornflour, baking powder and bicarbonate of soda into a large bowl. Add the sugar and combine, making a well in the centre of the dry ingredients.
- Add the sunflower oil and vanilla extract to the thickened soya milk and whisk to combine.
- Pour the wet ingredients into the well in the centre of the dry ingredients and stir gently with a wooden spoon until no lumps remain.
- Divide the cake mixture between two lined sandwich tins and bake for 30-45 minutes. Check the cake after 30 minutes. The cakes are done when they are risen and a skewer inserted into the centre of the cake comes out clean.
- Allow the cakes to cool for 15 minutes in their tins before turning them out onto a wire rack to cool completely.
Method – rest
- Slice the cake into thick fingers and slice the strawberries. Make the jelly as per the instructions on the packet. Arrange the cake and fruit into a large bowl and pour the jelly into it. Chill until set (I left it 8 hours but I think it would have been set sooner had I checked).
- To make the custard, I loosely followed the instructions on the packet but had to change the proportions (perhaps because I was using soya milk?). Mix 1 tbsp sugar, 4 tbsp custard powder and 1 tbsp soya milk into a paste in a bowl then heat the rest of the milk until nearly boiling. Pour the hot milk into the bowl gradually and whisk in thoroughly. Return the mixture to the pan and heat up for another minute, mixing continually. You should start to get a thick mixture but may need to add a little more custard powder.
- Pour the hot custard over the set jelly and return the bowl to the fridge to set for an hour.
- Whisk the rice cream in a bowl as per the instructions on the packet (2 minutes with an electric whisk on full power). Spoon this over the custard and sprinkle grated chocolate on top. Chill for another hour.
- Serve the trifle chilled to a room full of non-vegans and watch them lap it up!
Special thanks to Andrew and Jennie helping with the jelly stage, I couldn’t have done it without you. And this recipe is dedicated to Glennys x