Sweet summer Ontario peaches are in season and I am loving it! Made peach jam this week and this delicious trifle, it’s so easy to make and tastes great! The freshness of the jam makes it extra special!
What you will need:
For Sponge Cake:
Adaptation from recipes4cakes
- 4 eggs, separated
- 1 cup sugar
- 4 tbsp cold water
- 1 tsp lemon zest
- 1 cup all purpose flour
- 1 tsp baking powder
Beat egg yolks, lemon zest and sugar together until very light and creamy. Add water, stir.
Sift together flour and baking powder (I use a whisk and mix it), add to batter. In another bowl beat egg whites until stiff fold into batter, pour batter into parchment lined 8×8 inch square pan.
Bake at 325 for 30 mins. Cool completely and cut into bite size pieces.
- 1 pkg instant vanilla pudding
- 1 tub Cool Whip
- 1 and 1/2 cups milk
Whisk together the milk and pudding, allow to set. Fold in 3 tablespoons of cool whip into the pudding.
To make the trifle, first add some broken up pieces of cake on bottom then top with some pudding mixture, spoon over some peach jam, add some peach slices, then top with a thin layer of cool whip. Repeat to make three layers ending with cool whip on top. Top with peach slices and other fruits if desired. Refrigerate for an hour before serving. Enjoy!