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8 Serves
85 Mins
8 g
66 g
29 g
Prepare the plain, cocoa, and walnut sponge cakes by mixing the batter and baking them in separate pans until golden.
Ingredients, vitamins, and health benefits
Sponge Cake
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
AmericanVitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
4 µg / 400 µgCalcium
56 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
24 mg / 420 mgPhosphorus
109 mg / 1,250 mgPotassium
182 mg / 4,700 mgSodium
323 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
3 g / 28 gSugar
25 g / 50 gSaturated Fat
11 g / 20 gCholesterol
41 mg / 300 mgCaffeine
0 mgNet Carbs
63 gAlcohol
0 g
Whisk together the pastry cream ingredients in a saucepan over medium heat until thickened, then let it cool.
Prepare the rum syrup by combining sugar and water in a small pot, then stir in the rum and raisins.
Assemble the trifle by tearing the sponge cakes into pieces and layering them in a large bowl with the pastry cream and rum syrup.
Top the assembled dessert with freshly whipped cream and drizzle with warm chocolate sauce before serving.
Pastry Cream
Whipped Cream
Chocolate Sauce
Rum Syrup
Vitamin A
60 µg / 900 µgVitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
4 µg / 400 µgCalcium
56 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
24 mg / 420 mgPhosphorus
109 mg / 1,250 mgPotassium
182 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
25 g / 50 gSaturated Fat
11 g / 20 gCholesterol
41 mg / 300 mgCaffeine
0 mgNet Carbs
6
g36
g22
g
FrenchZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
22 µg / 55 µgAlcohol
0 g