Layered Fruit Trifle with Custard & Cream

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  1. Bake the sponge:
    1. Preheat oven to 180 °C (350 °F) fan. Grease and line the cake tin.
    2. Whisk egg whites with a pinch of salt until stiff peaks form. Gradually add half the sugar and continue whisking until glossy.
    3. In a separate bowl whisk yolks with remaining sugar until pale. Fold yolks into whites gently.
    4. Sift flour over the mixture and fold in until no streaks remain.
    5. Pour into tin, bake 20–25 minutes or until golden and springy. Cool on a wire rack.
  2. Make the fruit compote:
    1. Place berries, sugar and lemon juice in a saucepan. Cook over medium heat, stirring, until fruit softens and juices thicken (5–7 minutes).
    2. Remove from heat, cool slightly. Set aside.
  3. Prepare the custard:
    1. Heat milk in a saucepan until just below boiling.
    2. Whisk yolks, sugar and cornflour in a bowl until smooth.
    3. Gradually pour hot milk into yolk mixture, whisking constantly.
    4. Return mixture to pan. Cook over low heat, stirring, until thickened (do not boil).
    5. Remove from heat, stir in vanilla. Cool slightly, cover surface with cling film to prevent skin forming.
  4. Whip the cream:
    1. In a chilled bowl, whisk cream with icing sugar and vanilla until soft peaks form. Do not overbeat.