INGREDIENTS

INSTRUCTIONS

FOR THE SWISS ROLL SPONGE
FOR THE CUSTARD
TO DECORATE
Heat oven to 200°C/400°F/Gas 6. Line a 7in x 11in swiss roll tin with
non-stick baking parchment. Whisk together one whole egg with sugar, water
and vanilla extract. Gradually whisk in flour. With a clean whisk and in a
separate bowl, whisk egg whites to a stiff foam. Use hand whisk to gently
stir whites into flour mixture, a third at a time. Pour mixture into a
lined tin, tilting tin to spread mixture evenly. Do not spread by hand, as
air bubbles will be lost from the mixture. Cook for 8 minutes, until firm
to touch. Turn out onto greaseproof paper. Remove lining paper. Spread cake
with raspberry jam, and roll up firmly using greaseproof paper to assist.
Cut cake into slices and arrange in a 2-pint glass bowl so that the spiral
shapes can be seen from the outside. Fill with remaining cake to give a
flat layer in the bowl. Pour fruit juice over and sprinkle with almonds.
Press top flat with a spatula.
For the custard :
Use a fork to beat egg yolks with 60ml / 4tbsp of the milk. Put remaining
milk, sugar/honey and vanilla in a saucepan. Bring slowly to the boil. Pour
onto egg yolks and stir. Rinse pan and strain mixture back into it. Stir
over a very low heat until liquid coats the back of a spoon. This will take
about 5 minutes. It will be quite a thin custard. Do not boil as the
custard will curdle. Pour over cake layer and leave to cool.
To decorate:
Spread half the cream flat over the cold trifle. Pipe a rosette of cream in
the middle, and a circle of rosettes around the outside. Arrange apple
slices vertically radiating out into a spiral on top of the trifle. Press a
piece of angelica into each cream rosette.
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