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6 large egg whites, at room temperature

1/8 teaspoon sea salt

3/4 cup sugar

8 large yolks

1 cup plus 2-1/2 tablespoons cake flour, sifted

Confectioners' sugar

1 cup orange marmalade

Assembly and Garnish:

2 pints strawberries

2 sweet, seedless oranges

4 kiwifruits

Limoncello or Grand Marnier

2 cups custard (Bird's Dessert Mix preferred)

1 cup whipped cream or crème fraiche




Preheat the oven to 400 degrees.  Line 2 sheet cake pans, 12" x 18" with parchment paper.


Beat the whites to a foamy consistency.  Add the salt and begin adding the sugar 1 tablespoon at a time while beating at a medium rate.  Continue whisking at a slightly higher speed after all the sugar has been added for another 5 minutes, until the whites are firm.  Gently fold in the egg yolks, then the flour in 3 installments.  Divide the fluffy batter between the two prepared sheets and spread it evenly over the bottom. Dust the surface with confectioners' sugar.


Bake the sheets for 8-10 minutes, until the sponge is firm.  Remove pans from the oven to a cooling rack and quickly slip the cakes on their parchment out of the pan to cool.


Before assembling the trifle, turn each sheet over and pull off the parchment.  Halve the cake, spread 1/2 cup marmalade over one half and top with the other half.  Repeat with the second sheet pan.



Slice the spongecake into 1" strips.  Line the bottom of a trifle mold or 4 quart glass serving bowl with flat strips so that the marmalade strip shows on the outside.


Rinse, halve and line the cut side of the strawberries against the inside of the mold on top of the sponge cake.  Balance a wedge of peeled and sliced orange or kiwi in the notch between the strawberry slice.


Fill the inside of the mold with a spiral of sponge cake and sprinkle generously with Limoncello.  Place a layer of cut strawberries and kiwi or orange over the cake.  Pour on 1/2 of the custard.


Repeat this sequence of spongecake, limoncello fruit and custard.  End with another layer of sliced fruit.  Cover and chill thoroughly, at least 4 hours.


Just before serving either pipe whipped cream around the outside of the mold or spoon on crème fraiche.  Serve immediately.


Yield: 10-12 servings