More than 1 hour
Serves 8-20
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Ingredients
Cake:
- 7 extra-large eggs, at room temperature, separated
- 1 tsp (5ml) vanilla essence or extract
- 2 cups (440g) castor sugar
- ½ cup (125ml) milk
- 2 cups (300g) self-raising flour
- ½ tsp (3ml) fine salt
- 1 can (385g) evaporated milk
- 1 can (380g) condensed milk
- ¾ cup (180ml) cream
Raspberry cream:
- 300g frozen raspberries
- ½ cup (110g) castor sugar
- 2 cups (500ml) cream, ice cold
For decorating:
- 2 punnets (100g each) fresh raspberries
- 1–2 punnets (20g) PnP edible flowers
Method
- Whisk egg yolks, vanilla and half the sugar together using an electric whisk for about 7 minutes, or until pale and fluffy, then whisk in milk.
- Combine flour and ½ tsp (3ml) salt, add egg mixture and stir to form a smooth mixture. Set batter aside.
- Preheat oven to 180°C.
- Line a 30cm x 28cm deep dish with baking paper and lightly spray with nonstick spray.
- Whisk egg whites and ½ tsp (3ml) salt in a separate bowl using an electric beater until stiff-peak stage – this should take 5–7 minutes.
- Add remaining sugar gradually, 1 tablespoon at a time, whisking for about 2 minutes before adding the next spoon. Continue until mixture is glossy and grain-free when rubbed between your fingertips. (This means all the sugar has dissolved.)
- Lightly mix a third of the meringue mixture into batter, then fold in remaining meringue carefully until well incorporated.
- Spoon into prepared tray and bake for 25–30 minutes.
- Combine evaporated milk, condensed milk and cream and heat – on the stove or in the microwave – until warm to the touch.
- Remove cake from oven and pierce all over with the tip of a knife.
- Pour warm milky cream mixture over cake.
- Cover and set aside to infuse for 2 hours (or overnight).
- Combine frozen raspberries and castor sugar in a saucepan and simmer until a syrup forms, about 8–10 minutes. Leave to cool.
- Whisk cream until stiff peaks.
- Fold cold berry mixture into whisked cream for a marbled effect.
- Remove cake from baking dish and slice into squares.
- Layer half the cake and whipped cream in a 25cm-high and 18cm-wide trifle bowl.
- Decorate with fresh berries and edible flowers.