6-7 cups Whole Wheat Sponge Cake, cut into 3/4-inch cubes (see recipe here)
1/4-1/3 cup marsala sherry or cranberry juice
5 Tbsp. seedless raspberry jam
7 Tbsp. sugar
5 Tbsp. cornstarch
6 egg yolks
3 cups whole milk
2 Tbsp. butter
1 tsp. vanilla extract
For Fruit Layer:
1.5 lb. sliced fresh strawberries
12 oz. fresh blueberries
For Whipped Cream:
16 oz. whipped cream
You will need a 3 qt. trifle bowl.
NOTE: The sponge cake can only be made in the following Rice Cooker models: NS-TGC10/18 or NS-TSC10/18.
Cook the whole wheat sponge cake. For steps to making the cake, see here.
While making the sponge cake, prepare the custard. Place sugar and cornstarch in a saucepan and mix together. Add egg yolks and mix well.
Gradually add milk, then heat over medium heat until first bubbles start forming on the surface, a few minutes. Stir constantly to keep the mixture from sticking to the bottom of the pan.
Remove from heat, then strain with a fine mesh strainer. Add butter, vanilla extract and mix thoroughly. Cover and set aside.
Layer the cake. When the sponge cake is done, transfer to a plate and allow to cool. Cut into cubes, and use half the amount to cover the bottom of the trifle bowl. Brush with sherry or cranberry juice. Warm raspberry jam in a microwave at high (1200 w) for 15 seconds. Brush the softened jam over the cubes.
Take one-third of the sliced fresh strawberries and fresh blueberries and layer on top.
Take half of the custard and layer over the fruit.
Using a pastry bag or plastic bag, pipe one-third of the whipped cream on top of the custard.
Repeat steps 4 to 7 to add another set of layers. Top with remaining whipped cream and fruits. Cover and chill in the refrigerator for at least 2 hours, and up to 24 hours.