Memorial Day Trifle with Jerry Dalton

Laura Pence,

WHITE CAKE

Pre heat oven to 360 degrees.
Place rack to bake on in top position.
Grease three 8 inch round cake pans. Place parchment paper in bottom of pan. Grease top of parchment
paper. Dust all greased surfaces with flour. (use shortening to grease pan) Bake for 34 minutes. Check
for doneness with tooth pick. Rotate half way through baking.
Elevation and barometric pressure will alter baking times.
Baking Powder will need to be altered (reduced for elevation above 3500 ft)
Ingredients:
2 1/3 cups Cake Flour (for pros 12 oz)
3 Tablespoons Baking Powder
1 Tablespoon Salt
Scant cup Emulsified Shortening (for pros 6oz)
2 cups Sugar (for pros 15 oz)
3/4 cup 2% Milk
1 1/2 teaspoon Vanilla
3/4 teaspoon Almond Extract
3/4 cup 2% Milk
8 egg whites from large eggs (for pros 8oz)

Two Stage Method
1. Scale ingredients accurately. Have all ingredients at room temperature.
2. Sift the flour, baking powder, and salt into the mixing bowl and add the shortening. With the paddle
attachment, mix at low speed for 2 minutes. Stop the machine, scrape down the bowl and beater, and
mix again for 2 minutes.
3. Sift the sugar into the bowl and add 3/4 cup milk, vanilla and almond extract. Mix at low speed for 1
minute. Scrape down the sides of the bowl and paddle. Mix 2 more minutes at low speed. Scrape down
bowl and paddle again. Mix 1 minute. Scrape down bowl and paddle. Mix 30 seconds at low speed. (This
is a total mix time of 4 1/2 minutes)
4. Combine 3/4 cup milk and egg whites to batter with the mixer running at slow speed. Add this
mixture to the batter in three parts. After each part, turn off the mixer and scrape down the bowl and
paddle. Continue mixing for a total of 5 minutes in this stage.

WHIPPED CREAM

4 Cups Heavy Whipping Cream
1/2 Cup granulated sugar (Start with a little less, adjust to taste)
Place Heavy Whipping Cream into mixing bowl, using the whip attachment, whip the heavy cream for 4
to 7 minutes or until stiff peaks develop. (This will vary depending of fat content % )
Refer to video for the entire process.
Refrigerate after whipped or placed.

CUSTARD

Preheat Double Boiler
4 Cups Whole Milk
4 oz. Granulated Sugar
Combine above Milk and Sugar and heat to 125 degrees in heavy pan.
4 oz. Granulated Sugar
4 Egg Yolks
2 Whole Eggs
Mix in a large Stainless steel bowl that will fit nicely as a double boiler in the pan used as the
steamer.
With the sugar, egg yolks and whole eggs mixed, slowly incorporate the 125 degree milk.
Reserve about 1 1/2 cups of the milk / sugar mixture.
3 1/2 oz. corn starch
Mix reserved milk sugar mixture into the corn starch and whisk until corn starch is completely
dissolved, then add the corn starch /milk / sugar mixture slowly to the above mixture.
Place above mixture in stainless steel bowl on the double boiler. Continually stirring to prevent
premature clumping of starch.
Mixture will start to thicken slowly, when the mixture reaches about 180 degrees it is as thick as
it will become, carefully remove from double boiler using oven mitts that reach up to elbows.
Remove to a surface that can withstand heat without damaging.
2 oz unsalted Butter
1 1/2 Table spoons of “Real” Vanilla
As soon as the mixture is removed from double boiler add the unsalted butter and vanilla, Once
butter is completely melted and incorporated let stand until about 145 degrees. Cover with
plastic wrap leaving one corner open for heat to escape, place in refrigerator.

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