English Raspberry Trifle

Directions

1. Heat oven to 200 C/400 F/Gas 6. Line a 7in x 11in swiss roll tin with non-stick baking parchment. Whisk together one whole egg with sugar, water and vanilla extract. Gradually whisk in flour. With a clean whisk and in a separate bowl, whisk egg whites to a stiff foam. Use hand whisk to gently stir whites into flour mix, a third at a time. Pour mix into a lined tin, tilting tin to spread mix proportionately. Don't spread by hand, as air bubbles will be lost from the mix. Cook for 8 min, till hard to touch. Turn out onto greaseproof paper. Remove lining paper. Spread cake with raspberry jam, and roll up firmly using greaseproof paper to assist.
2. Cut cake into slices and arrange in a 2-pint glass bowl so which the spiral shapes can be seen from the outside. Fill with remaining cake to give a flat layer in the bowl. Pour fruit juice over and sprinkle with almonds.
3. Press top flat with a spatula.
4. For the custard :Use a fork to beat egg yolks with 60ml / 4tbsp of the lowfat milk. Put remaining lowfat milk, sugar/honey and vanilla in a saucepan. Bring slowly to the boil. Pour onto egg yolks and stir. Rinse pan and strain mix back into it. Stir over a very low heat till liquid coats the back of a spoon. This will take about 5 min. It will be quite a thin custard. Don't boil as the custard will curdle. Pour over cake layer and leave to cold.
5. To decorate:Spread half the cream flat over the cool trifle. Pipe a rosette of cream in the middle, and a circle of rosettes around the outside. Arrange apple slices vertically radiating out into a spiral on top of the trifle. Press a piece of angelica into each cream rosette.