Name: Jam roll trifle cake recipe
Prep time: 25 min
Total time: 25 min
Yield: 12
Ingredients: 250g jam sponge roll; 6 mini jam sponge rolls, halved; 1 ½ x 80g sachets quick custard mix powder; 3 tsp caster sugar; 85g packet strawberry jelly crystals; 250ml (1 cup) boiling water; Mixed berries, to serve

by Amira Georgy Last updated on 11/17/2022

Using store-bought jam sponge rolls, this bright and colourful jam roll trifle cake will impress all the guests at this year's Christmas do. - Amira Georgy

Ingredients

250g jam sponge roll
6 mini jam sponge rolls, halved
1 ½ x 80g sachets quick custard mix powder
3 tsp caster sugar
85g packet strawberry jelly crystals
250ml (1 cup) boiling water
Mixed berries, to serve

Method

Step 1

Grease and line base and sides of a 23cm springform pan with baking paper.
Step 2

Cut large sponge roll into 2cm slices. Place upright around edge of prepared pan. Place mini sponge rolls, standing upright, in centre of pan.
Step 3

Place custard mix in a medium bowl. Add sugar and 460ml cold water. Whisk for 2 minutes or until smooth. Pour custard mixture into prepared pan and tap pan a few times on bench to settle mixture. Refrigerate for 2 hours.
Step 4

Meanwhile, place jelly crystals in a heatproof bowl. Add boiling water and stir until crystals have dissolved. Stir in 200ml cold water. Refrigerate jelly for 1 hour 30 minutes or until jelly is beginning to set (jelly should have a thick, syrup consistency).
Step 5

Pour jelly over custard mixture in pan and refrigerate for 4 hours or until firm.
Step 6

Remove cake from pan and transfer to a serving plate. Top with berries and serve.