I LOVE a Trifle!
….A layered concoction of cake (often infused with a liqueur), some type of custard, maybe some fruity jam, and lots of whipped cream.
In this Trifle, the Pumpkin-Banana Mousse provides a delightful complexity. The Orange-Spice Cake, with hints of orange zest and Grand Marnier, adds a refreshing surprise.
….All layered together into a wonderful, heavenly, creamy treat!!
Elegant comfort food! Best made a day ahead – Great for serving to a crowd!
The ‘Assembly’ is explained below, along with the recipe for the Orange-Spice Cake. The recipe for the Pumpkin-Banana Mousse is listed separately on this Blog — Link.
Pumpkin-Banana Mousse (Prepared ahead of time)
Orange-Spice Sponge Cake (Prepared ahead of time)
Grand Marnier Liqueur
1 pint Heavy Whipping Cream — Whipped
Cut cake into cubes (about ½ to ¾ inch square). In a large bowl, toss with Grand Marnier – 4 to 6 tablespoons.
In a large glass Trifle Bowl, create first layers – About half the Cake Cubes, about half the Pumpkin-Banana Mousse, about half the Whipped Cream. Repeat layering with remaining ingredients – The Cake Cubes, the Mousse. Do NOT add the final layer of Whipped Cream until ready to serve.
If prepared a day ahead, layers will compress and settle a bit. Add final Whipped Cream (and any garnish) just before serving.
Orange-Spice Sponge Cake:
Ingredients / Prep:
2/3 cup Cake Flour — Unsifted
1-1/2 tsp. ground Cardamon
1/2 tsp. each — Ground Cinnamon, Ginger
2 tbsp. Orange Zest
1 tsp. Baking Powder
4 large Eggs — Room Temperature
1/4 tsp. Salt
3/4 cup Granulated Sugar
1 tsp. Vanilla
Instructions / Assembly:
Preheat oven to 375 degrees. Grease jelly-roll pan; cover with parchment or waxed paper (extending over sides of pan); grease and flour paper.
In medium-size bowl, sift together — Cake Flour, Spices, Orange Zest, and Baking Powder — Set aside.
In large bowl, beat Eggs with high-speed mixer — Till light and lemon colored. Gradually beat in Sugar just till mixture is thick and soft peaks form, but then flatten when mixer stops. Do not over-beat mixture.
Sprinkle Flour mixture (dry ingredients) over Egg mixture — Add Vanilla. Gently fold Flour mixture into Egg mixture — Till uniformly combined. Spread batter evenly into prepared jelly roll pan.
Bake for 10 minutes. When cake is done, loosen around edges — Invert cake onto prepared towel (dust lightly with Powdered Sugar or additional Cake Flour) — Lift pan off of Cake; peel off paper.
Allow to cool before cutting into cubes for Trifle.