So, anyone who knows me KNOWS that I have a sweet tooth…not just one but ALL of them in fact and I bake something to satisfy that savage beast of a sweet tooth at least every second day if not every day. How I don’t weigh 400 lbs is beyond me because as much as I love to bake, I love to eat even more. Lately I have been drawn in by my new favoritest food group on the planet…The Trifle. I particularly love the trifle because you can do ANYTHING with it and it ALWAYS tastes delicious. I have made Black Forest Trifle, Strawberry Shortcake Trifle, Wild Berry Trifle with Vanilla Custard …but my latest obsession…The Creamsicle Trifle (Insert blinding lights and celestial singing here…Cos your goin’ to heaven baby.)
4 small cans or 2 large cans mandarin oranges
1 pkg. orange gelatin powder
2 cups orange sherbet NOT sorbet
2 cups whipping cream (whipped with no sugar or vanilla)
1 white cake
White Cake Recipe:
1 cup sugar
1 tsp coconut oil or vegetable oil ( I prefer coconut)
1 tsp vanilla (recipe to follow)
½ cup milk
1 cup flour
1 tsp baking powder
Preheat the oven to 350 degrees F and either prepare an 8”x 8” square or 8”x 11” rectangular cake pan with either oil and flour or parchment paper big enough that it will slightly hang over the top when the batter is inside. Beat the eggs and sugar together until creamy yellow and then stir in the oil, vanilla and milk, mixing well. Add the dry ingredients to the wet and stir until no lumps are in the batter. Add this to the prepared pan and bake for 30-35 minutes until golden brown, (a knife will come out clean when inserted in the center). Remove and set aside to cool, approximately 30 minutes. Once cool cut the cake into bite size pieces and set aside to await assembly.
Drain the liquid from the mandarin oranges and reserve 1 cup of this precious liquid. Bring that to a boil in a small pot on the stove or in the microwave. In a bowl add the orange gelatin to the liquid and stir to dissolve. Cool this until just warm and then add the orange sherbet and mix until melted, set aside.
Prepare your whipping cream (remember no vanilla or sugar is needed) and Gently fold in HALF of it to the gelatin and sherbet mixture. It is okay if there are darker ribbons and streaks throughout, just don't burst the bubbles, set aside.
Place half of the cake cubes in the bottom of your trifle dish, gently cramming them together so they will stay in a tight layer. Pour half the orange cream over the top of the cake, cover that with half of the remaining whipped cream and then top with half of the oranges. Add your second layer of cake cubes, gently pressing down again and repeat the process. Cover and refrigerate this and indulge in the true bliss that is…Creamsicle Trifle.
Now I have only made this once and that was enough to get me hooked but I know that the next time I make it there will be a few modifications that I want to try, such as…I think this would be even more decadent if it were frozen like a tiramisu and I will save a couple of teaspoons of the orange cream to dab on the top to make it more beautifully decorative and swirly on top.
That’s all for me today folks, I hope that you enjoy today’s recipe and remember…don’t blame me when your jeans don’t fit the way you want them too…I warned you that your gonna need a gym membership (wink) Besides…my motto is this…Bones are for dogs…Meat is for men, so eat.
Bon Appetite and Remember to love the reflection in your mirror <3
Ooops I almost forgot! Vanilla! I LOVE the flavor of real vanilla in my baking so I make my own and its easy peasy lemon squeezy...although a little time consuming to begin with. All you need is 4-6 vanilla beans that you can slice down the middle and either rum or vodka (I have used both and prefer rum). Remove about 1 oz of rum from a 375 ml bottle and place your beans in the bottle and seal with the lid. Place in a cool dark place for a minimum of 20 days giving it a good shake every once in a while to release those lovely vanilla seeds. (This can be kept for years and can also be topped up with more rum when you start getting low). Shaking is recommended before use. enjoy. Drink 1 oz of left over rum :)
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