Vanilla Custard Trifle
Nutrition Facts Canadian
Nutrition Facts US
Directions (Angel Food Cake)
Preheat oven to 375°F (190°C). Sift Kinnikinnick Angel Food Cake Mix and set aside.
In a large bowl separate eggs and set yolks aside. Whip 12 egg whites until soft peak. Add vanilla extract to egg whites and continue to whip egg whites until stiff peak. Using your hand carefully fold in Kinnikinnick Angel Food Cake Mix into egg whites. Fold mix in just until incorporated (careful not to beat all the air out of the egg whites).
Pour mixture into a 9” bundt or fluted pan (do not spray)
Bake at 375° F for 30-35 minutes or until top is golden brown and firm. Remove from oven and invert pan on funnel until cool.
Place egg yolks in a bowl and whisk until combined. Set aside.
In a medium saucepan combine milk, sugar, salt and cornstarch. Cook over medium heat, stirring constantly, until mixture begins to thicken and comes to a boil (12-15 minutes). Remove from heat.
Slowly whisk the hot milk mixture into egg yolks. Gradually pour hot mixture back into sauce pan, stirring constantly.
Cook over medium- low heat stirring continually until mixture thickens and begins to bubble (approx. 3-6 minutes).
Remove from heat and stir in vanilla. Cool slightly- Place plastic wrap directly on custard to avoid skin from forming.
Cut angel food cake into 2-3 inch pieces and set aside.
1st layer- Using a trifle dish, line the bottom with 1/3 of prepared angel food cake pieces. Top angel food cake layer with black berries and ½ of prepared custard.
2nd layer- Top custard layer with 1/3 angel food cake, raspberries and ½ prepared whipping cream. Spread evenly.
3rd layer – Top whipping cream layer with remainder of angel food cake, prepared custard and whipping cream. Spread evenly. Top with strawberry slices.