Jefferson’s Table Tropical Trifle
For the cake:
Ingredients
1 cup cake flour
1 1/4 cups granulated sugar
1 1/2 cups egg whites (from about 12 large eggs)
Pinch salt
1 teaspoon cream of tartar
2 teaspoons lemon juice plus 2 1/2 tablespoons
1 teaspoon cold water
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 1/4 cups sifted confectioners' sugar
1 teaspoon grated lemon zest
For the banana custard:
1 quart milk
2 cups sugar
1 teaspoon pure vanilla extract
10 large eggs yolks, beaten
1/2 cup cornstarch
1/2 cup water
1 cup mashed bananas
2 tablespoons unsalted butter
For the fruit:
Pineapple, kiwi, mandarin oranges, maraschino cherries
For the topping:
Whipping cream
Toasted coconut or maccaroons
Directions for the cake
Preheat the oven to 350 degrees F.
Cut a sheet of parchment paper or waxed paper to fit the bottom of a 10-inch tube pan. Fit the paper into the bottom of the pan and set aside. (Important: do not grease pan!)
Place 2 large sheets of waxed paper over a work surface.
Working over 1 large piece of waxed paper, sift the cake flour together with 1/4 cup of the sugar. Sift the mixture 4 more times, working back and forth between the 2 sheets of waxed paper. Set aside. Sift the remaining 1 cup of granulated sugar onto another sheet of waxed paper and set aside.
In the bowl of an electric mixer, beat the egg whites on medium-low speed until foamy. Add the salt, cream of tartar, 2 teaspoons lemon juice, water, vanilla and almond extracts and increase the speed to medium-high and beat until the whites are nearly stiff. Lower the speed to medium-low and beat in the 1 cup of sifted sugar, 2 tablespoons at a time, until the mixture forms stiff peaks yet is not dry.
Remove the bowl from the electric mixer and sift about 1/4 of the flour mixture onto the top of the beaten egg whites. Using a large rubber spatula, gently fold together. Repeat this motion 3 more times with the remaining flour mixture, each time folding very gently together. Gently transfer the batter to the prepared cake pan and run a knife through the mixture to eliminate any large air bubbles. Smooth the top if necessary.
Bake the cake until the top is lightly golden and the cake springs back when touched lightly, about 45 to 50 minutes.
Remove the cake from the oven and invert the pan onto its legs (alternately, if the tube pan has no legs, simply hang the pan upside down over the neck of a sturdy bottle) and let sit until completely cooled.
When ready to serve, run the tip of a knife around the inner and outer edges of the cake pan to loosen it from the sides. Unmold the cake and set aside
Directions For the custard:
Combine the milk, sugar, and vanilla in a large heavy-bottomed or nonstick saucepan over medium-high heat. Whisk to dissolve the sugar. When the mixture comes to a simmer after 5 minutes, take 1 cup of the milk and sugar mixture and add it to the yolks. Whisk to blend well. Slowly add the yolks to the milk and sugar mixture in the saucepan, whisking constantly. Cook over medium heat until it thickens slightly, 4 to 5 minutes, whisking occasionally.
Dissolve the cornstarch in the water. Over medium heat, slowly add this mixture to the saucepan, whisking constantly for 1 minute. Using a wooden spoon, continue stirring for about 2 minutes. Add the banana and continue stirring for 2 more minutes. Add the butter and stir until it is completely melted and the mixture has thickened to a custard, about 2 minutes.
Pour the mixture into a glass bowl. Cover with plastic wrap, pressing the wrap down on the surface of the custard to prevent a skin from forming. Cool completely and chill for at least 4 hours.
To assemble the trifle:
Beat the cream with an electric mixer on high speed for about 2 minutes. Add the sugar and beat until the mixture is thick and forms soft peaks, 1 to 2 minutes. Set aside.
Beat the banana custard with a wire whisk until it is smooth. Set aside.
Tear the angel food cake into big hunks and sprinkle with orange juice or orange liqueur.
Spread 1 cup of the banana cream filling on the bottom of a large, deep glass trifle bowl. Top with layer of cake. Arrange pineapple, kiwi, mandarin oranges & maraschino cherries on top and artfully around the side of the cake. Spread more banana cream custard on top of the fruit. Top with more cake, then more fruit. Finally, spread the rest of the banana cream and top with the last of the fruit. This can go into the fridge for several hours and to serve, top with whipped cream and toasted coconut or macaroons.
Serve immediately or keep chilled, without the coconut until ready to serve.