- For the sponge
- 100 g unsalted butter, soft and cubed
- 100 g golden caster sugar
- 2 medium eggs
- Zest of 1 large orange
- 1 tbsp juice from the orange
- 100 g self-raising flour, sieved
- For the Trifle
- 300 ml double cream
- 1 tbsp orange extract
- ½ tsp mixed spice, plus a little for dusting
- 1 can peach halves, drained
This orange trifle from Jaime James is a delicious twist on the classic trifle made up with layers of homemade orange sponge, sweet peaches and whipped double cream infused with mixed spice, perfect for the summer.
- Grease and line a swiss roll tin. Preheat the oven at 180˚C.
- In a large bowl, beat the softened butter and caster sugar until light and fluffy. Next, beat in the eggs one at a time, making sure that each egg is well mixed into the creamed butter and sugar before adding the second egg. Add the orange zest and juice, and beat for another minute.
- Using a spatula, gently fold half of the sieved flour into the wet ingredients. If you do not see streaks of flour, fold in the remaining half.
- Pour the sponge batter onto the greased and lined tin. Gently spread the batter, and level it (an angled spatula works great here) to about 5mm thickness. Bake on the centre rack for 15 minutes, until the sponge is golden brown. To check that it is cooked through, gently press down on the sponge; if it springs back the cake is cooked.
- Transfer the tray to a cooling rack and leave to cool for 2 – 3 minutes, before inverting the cake onto another sheet of parchment paper. Peel off the parchment you baked the sponge on and leave to cool completely. Once cooled, use a cookie cutter to cut out 12 sponge circles (use a cutter that matches or is smaller than the diameter of the serving glass or bowl).
- Combine the cream, orange extract and mixed spice. Whip the cream to a soft peak and set aside. Cut each peach halves into 5 – 6 slices.
- To assemble the trifle, drop a spoonful of cream into the bottom of each glass. Top with 2 – 3 slices of peaches, and a sponge circle. Repeat with another layer of cream, peaches and sponge. Finish with a teaspoon dollop of cream and a little dusting of mixed spice. Serve your orange trifle and enjoy!
For more information visit Jaime’s Blog Jaim’s Kitchen