Ingredients

500g Premium Sponge Mix

4 Eggs

180mL Water

Filings

1 Punnet Strawberries

1L Double Thick Custard

1 (85g) Red Jelly Crystals

810g Tinned Fruit Salad

Method

1. Preheat oven to 180°C or 160°C fan-forced. Line 2 x 20cm round cake tins.
2. Place eggs and water in mixing bowl, followed by the Premium Sponge Mix. Mix on low speed for 1 minute, then fast speed for 10 minutes.
3. Pour batter evenly into cake tins and bake for 20 minutes or until cake springs back when pushed. Tip cake onto wire rack to cool.
4. Using a trifle bowl, slice half of the strawberries into thin slices and place around the bottom edge of the bowl. Cut up the cake and place into the bottom of the bowl. Prepare the jelly as per instructions and pour over cake. Place in fridge for 2 hours to set.
5. Once jelly has set, place fruit salad on top of jelly then pour over custard.
6. Using a whisk, place cream, sugar and vanilla essence into bowl and whisk until firm peaks. Spoon cream on top of the trifle. Use the rest of the strawberries to decorate the top.