#Instruction_for_Sponge:

Cream butter and sugar until fluffy. Add the egg and beat until light and fluffy. Stir in the vanilla. On a separate bowl, whisk together the dry ingredients.

Add dry ingredients to creamed mixture and mix well(do not over mix). Stir in the milk until it is well incorporated into the batter(Do not over mix).

Pour the Better in a prepared cake tin.
Bake at 350 °F for about 10-12 minutes or until an inserted toothpick comes out clean.
Let cool completely.

#Instruction_for_Trifle

Peel and cut the bananas in a thinly slices some reserve for the topping set aside.
Place a layer of sponge cake in the base of a dish.
Make the jelly according to the instructions on the packet and pour the hot jelly over the sponge – just enough to cover it.

Pour the jelly to just cover the sponge now allow the jelly to set.
Arrange the banana slices to make a layer of bananas – just enough to cover it.
Pour the cold custard onto the banana jelly base and spread it out evenly.
Beat the cream with electric beater
use piping bag spread a layer of cream onto the custard.
Decorate the top of the trifle with pieces of bananas and jelly. Place the trifle in the ‘fridge to chill.

#Tips:

I get lot’s of people asking if they need to let the jelly set before adding the custard. The answer is YES! If you don’t let it set the sponge and fruit start floating around and you end up with a bizarre mess. Plan ahead!

To make thick custard from custard powder, double the amount of custard powder for the amount of milk that you would normally use.

Use fresh bananas in this recipe for the best results.
Make sure arrange the banana slices before serving other wise banana slices turn black so quickly.

You can use also sponge fingers or Swiss Roll, as a base for in this recipe.