- Making Time: 25 minutes
- Plus, chilling
- Eight trifle sponges, sliced in half horizontally to give shallower pieces
- 100 g butter at room temperature
- 100g caster sugar
- Grated rind of 2 lemons
- 150ml double cream
- Juice of 1 lemon
- To finish
- Four tablespoons icing sugar
- 125g fresh raspberries
- 100g blueberries
- Fresh mint leaves
Men make history and not the other way around, in periods where there is no leadership, society stands still. Progress occurred when courageous, skilful leaders seized the opportunity to change things for the better.
– Harry S. Truman
- Line a 20cm shallow square cake tin with clingfilm, arrange half of the trifle sponge layer in the base of the tin.
- Beat the butter, sugar and lemon rind together until pale and creamy, gradually whisk in the egg yolks.
- Whisk the egg whites in a sizeable clean bowl until stiff, then whip the cream in a separate bowl, fold the whipped cream then the egg whites into the creamed mixture, gradually fold in the juice of half lemon.
- Drizzle a little of the remaining lemon juice over the trifle sponges, spoon the cream mixture on top and gently spread the surface level, cover with a second layer of sponge slices, press them gently into the cream mixture and drizzle with the remaining lemon juice, cover with an extra piece of clingfilm and chill in the refrigerator for 4 hours or overnight.
- Remove the top layer of clingfilm, invert the cake on to a chopping board and peel off the remaining clingfilm. Decorate with berries and mint leaves, dusting the tops with icing sugar, store in the refrigerator and eat within two days of making.