Ambushed Trifle

Ingredients

• Take a round stale sponge cake
• coat well with sweet jelly or jam
• Scald a pint milk
• beat three eggs
• two tablespoons powdered sugar
• one teaspoon corn-starch
• flavor with vanilla, lemon, or bitter almond

Method

1. 1

   Cut the top from the cake in one piece and lay it aside.

2. 2

   With a sharp knife carefully remove inside of cake leaving sides and bottom about an inch thick and coat well with sweet jelly or jam.

3. 3

   Stir into milk when almost boiling; crumb the cake taken out and beat into the hot custard; return to the hot fire and cook, stirring constantly, until thick and smooth, then add corn-starch wet with a little milk, cook a minute longer and take from fire; when nearly cold flavor with vanilla, lemon, or bitter almond, and fill the cake with it.

4. 4

   Cover inside of the lid of cake laid aside with jelly, and fit neatly into its place.

5. 5

   Brush the whole cake with white of an egg, sift powdered sugar thickly over it, or frost with plain or boiled frosting, and set in a cool, dry place until wanted.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 140. The excerpt below is the record exactly as published.

Ambushed Trifle. — Take a round stale sponge cake, cut the top from it in one piece and lay it aside. With sharp knife carefully remove inside of cake leaving sides and bottom about an inch thick and coat well with sweet jelly or jam ; crab-apple jelly is very nice. Scald a pint milk, beat three eggs with two tablespoons powdered sugar, and stir into milk when almost boiling ; crumb the cake taken out and beat into the hot custard ; return to the hot fire and cook, stirring constantly, until thick and smooth, then add one teaspoon corn-starch wet with a little milk, cook a minute longer and take from fire; when nearly cold flavor with vanilla, lemon, or bitter almond

Cook this with the app: pantry check, scaling, and the assistant.