Trifle Cake

Preparation info
  • Makes


    15-by-10-by-1 inch cake
    • Difficulty


Appears in
A Passion for Desserts

By Emily Luchetti

Published 2003

  • About

Some people like to use ladyfingers in their trifles, but I find that they become too soggy and disintegrate when combined with creams and sauces. I prefer to use a cake with more of a spongy texture. This cake is also called sponge cake. As its name implies, it feels a little spongy and can soak up liquid but still retain its shape. In this recipe, you can add grated citrus zest, ground spices, or instant powdered coffee to complement any trifles you dream up.