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CapeCook - Rustic  South African Food

Ons gaan nou braai

Gourmet Spiced Trifle

Sponge Cake

• 4 large eggs
• 2 cups sugar
• 1 tsp vanilla
• 25ml dark rum
• 1 cup full cream milk
• ¼ cup butter
• 2 cups cake flour
• 2 tsp baking powder
• ½ tsp Robertsons Salt
• 1 tsp Robertsons All Spice

1. Preheat your oven to 160°C.
2. Mix eggs in a large bowl for about 4 minutes with an electric blender.
3. Add the sugar and keep beating for 5 or so minutes.
4. Add the vanilla and rum and beat for another 30 seconds.
5. In a separate bowl sift together the flour, Robertsons Salt, Robertsons All Spice and baking powder.
6. Add the flour to the egg mixture on a low speed until just combine.
7. Heat the milk and butter until butter is melted over low heat.
8. Add to the batter and combine at low speed until just combined.
9. Add to 2 X 25cm greased cake pans.
10. Bake for 20 minutes at 160°C or until a toothpick inserted in the centre comes out clean.
11. Remove from oven and let it cool down in the cake pans.
12. After 10 to 15 minutes remove from cake pans and cool completely on wire racks.

Microwave Baked Custard

• 2 cups full cream milk
• 4 eggs
• 60g sugar
• 1 tsp vanilla
• 1 tsp Robertsons Cinnamon

1. Beat the eggs thoroughly.
2. Warm the milk at medium heat in the microwave.
3. Add the milk, Robertsons Cinnamon and vanilla to the egg mixture and beat quickly until combined.
4. Pour in a 25cm mould and cook at medium heat for 15 minutes.
5. Remove from microwave and put in fridge to set.

Fruit Juice Jelly

• 1L mixed berry juice
• 6 tsp water
• 2 Tbsps powder gelatine (If you use leaves, use 10 leaves, 1 per 100ml of liquid)
• 6 large strawberries cut in quarters
• 45g blueberries

1. Mix gelatine powder with water.
2. Let it set.
3. Heat fruit juice over medium heat, it does not need to cook, 50°C is fine.
4. Add gelatine to fruit juice and dissolve.
5. Pour fruit juice into 25cm Bundt cake silicone mould.
6. Add fruit to mould.
7. Let it set in fridge.


• Egg whites of 4 large eggs
• 115g caster sugar
• 115g icing sugar

1. Preheat your oven to 100°C.
2. With an electric hand whisk beat the egg whites at medium speed until they form stiff peaks.
3. Add the caster sugar spoon by spoon while keep whisking but at a higher speed.
4. The mixture must the thick and glossy when ready.
5. Add the icing sugar a third at a time and fold into the mixture with a spatula.
6. Put mixture in a piping bag.
7. Pipe small meringues onto baking paper on top of an oven tray.
8. Bake at 100°C for 75 minutes
9. Remove from the oven and let it cool.

Whipped Cream


1. If you have a cream siphon, add the (cold) cream to the siphon, charge with the N2O canisters, shake for a couple of minutes, and blast away.
2. If you don’t have a siphon, beat the cream with an electric beater until stiffs, put into a piping bag and pipe away.

Building the trifle:

• Sponge
• Baked custard
• Jelly in mould
• Whipped cream
• Fresh fruit (Strawberries and blue berries)
• Little meringues
• Nuts of your choice

1. If the sponge has a bit of a rounded top, cut the top off so that you have a strait top on the sponge cake.
2. Add the baked custard to the top of the sponge cake.
3. Turn out the jelly on top of the baked custards. Put some whipped cream in the dents of the jelly; add some fruit and more cream, and some meringues.
4. Have fun with the whip cream and decorate your trifle!
5. Sprinkle some nuts over

Bon appetite,
The SpiceMaster