White Forest Christmas Trifle
This Christmas trifle is a much-loved Christmas dessert. It is an easy and instagrammable bowl with fresh fruits, sponge cake and cream.
Ingredients
Chiffon Cake
- 40 g Oil
- 6 Eggs
- 80 g Milk
- 85 g Sugar
- 120 g Cake Flour
- 5 g Baking Powder
Whipped Cream
- 50 g Fresh Cream
- 100 g Condensed Milk
Fruits
- Fruits (as much as you like)
Instructions
Chiffon Cake Base
- Preheat oven to 160°C.
- Separate the eggs.
- Add oil into the yolks, shake the bowl gentlly to cover the yolks with oil, mix well.
- Add in milk gradually, set aside.
- Beat egg whites at low speed until foamy.
- Add 50% sugar and beat egg whites at low speed until it thickens and becomes glossy.
- Add the remaining 50% sugar and beat egg whites at medium until stiff peaks form, set aside.
- Add and whisk sifted flour and baking powder into the yolk batter gradually.
- Mix until there is no lump.
- Gentle fold the egg white meringue into the yolk batter (gently fold in, otherwise you won't get the airy fluffy texture).
- Pour the mixture your preferred mould.
- Tap to release large air bubbles.
- Bake at 160C for 10mins (you might need longer if your cake is thicker, my cake batter was spread to only 1-1.5cm thick).
- Once it's cooked, tap to knock hot air inside the cake and let it cool down completely.
- Cut the cake into your desired size, mine ones are 8".
Whipped Cream
- Add fresh cream and condensed milk into a big bowl.
- Beat until soft peaks form with some clear trails
Assembling
- One layer of cake
- One layer whipped cream
- One layer of fruits
- One layer of cream
- Repeat 1-3(It really simple)
- Topped with icing sugar and your favourite Christmas decorations