Method

  • Cherry Bakewell Trifle Cake

    1. Add liquids to Cherry Bakewell Sensation Cake Mix in a bowl fitted with a beater and mix for 1 minute on slow speed. Scrape down to make sure fruit chips are evenly spread throughout the mix and mix for further 2 minutes on medium speed
    2. Deposit 600g into an 8” diameter prepared cake tin. Bake at 180°C (360oF) for 50-55 minutes
    3. Once cooled remove the centre 6” and cut in half then replace the bottom half. This leaves a hole to fill with jam and custard
    4. To prepare the custard, whisk Swiscrem Dual, water and Glendelight® together for 3-4 minutes on top speed. Pour over a thin layer of jam in the centre of the cake until level with the top of the cake
    5. Finish with whisked Glendelight® and sprinkle with pomegranate, candied orange and passion fruit

     

Ingredients

  • 1000g Macphie Cherry Bakewell Cake Sensation
  • 235g Oil
  • 625g Water (425g for the cake mix and 200g for the custard)
  • 100g Swiscrem Dual
  • 100g Glendelight® (and extra for topping the cake)
  • Strawberry or Cherry Jam

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