Name: Coffee Cream & Vanilla Trifle recipe by Chandrima Sarkar at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 2
Ingredients: For Vanilla Sponge; All-purpose flour/Maida- 1 cup; Baking powder- 1 1/2 tsp; Egg- 1; Caster Sugar/White powdered sugar- 3/4 cup; Vegetable oil/Olive oil- 1/4 cup; Milk- 1/2 cup; Vanilla extract- 1 1/2 tsp; White vinegar- 1 tbsp; For Coffee Cream; Fresh Cream- 200ml (I used Amul Cream); Whipped Cream (I used Tropolite) – 2 cups (measured after whipping); Vanilla extract- ½ tsp; Instant coffee powder- 3 tsp

Ingredients Serving: 2

For Vanilla Sponge
All-purpose flour/Maida- 1 cup
Baking powder- 1 1/2 tsp
Egg- 1
Caster Sugar/White powdered sugar- 3/4 cup
Vegetable oil/Olive oil- 1/4 cup
Milk- 1/2 cup
Vanilla extract- 1 1/2 tsp
White vinegar- 1 tbsp
For Coffee Cream
Fresh Cream- 200ml (I used Amul Cream)
Whipped Cream (I used Tropolite) – 2 cups (measured after whipping)
Vanilla extract- ½ tsp
Instant coffee powder- 3 tsp

Instructions

For Vanilla Sponge
Prepare a 6″ or 7” square baking pan by greasing with butter and dusting with flour. Place a piece of baking paper at the bottom of the pan.
Preheat oven to 170 degrees C. At room temperature mix the milk and vinegar. Keep aside for 5 minutes.
In a bowl mix all the dry ingredients (flour and baking powder). In another bowl mix the oil and sugar, add in the egg and vanilla essence. Whisk well, add milk+vinegar mixture into this. Mix again.
Now add the wet ingredients to the dry ingredients and whisk gently to form a lump free batter.
Pour the batter into the prepared pan. Tap the baking pan gently on kitchen counter couple of times to release the air bubbles.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Do the toothpick test after first 25 minutes, then bake further if not done.
Transfer to the cooling rack. When cooled cut half of the cake into cubes for the trifle.
For Coffee Cream
After opening the fresh cream carton discard the watery part separately in a bowl. You can use this later into curries.
Add rest of the cream in a bowl. On low heat stir until hot, no need to boil the cream. Remove from heat; add coffee into this. Mix and stir very well, no lump should be there.
Add in vanilla extract.
Now mix this coffee mixture with whipping cream. Your Coffee cream is ready for Trifle.
For making the Trifle
We need two glasses, bowls or you can use jars just the way I used.
Fill the bottom layer with sponge cubes. Now spread some coffee cream on it, again repeat the sponge layer. Close the final layer with coffee cream.
Add some Chocolate syrup in between the layers. I topped the trifles with some homemade strawberry compote and chocolate syrup.
You can sprinkle some chocolate shavings on top or you can decorate the trifles with Oreos. Options are endless, be creative while garnishing your trifles.

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