This unique and eye-catching cake is beautiful to look at and even better to eat. Layered with a fluffy lemon sponge cake, white chocolate cream cheese buttercream frosting, vanilla custard, and loads of fresh strawberries and kiwis, this luscious cake is bursting with flavor. The sponge cake is even soaked with a sweet peach dessert wine for added flavor and moisture. This show-stopping, colorful, and fun cake is perfect for any spring or summer special occasion.
Ingredients
Lemon Sponge Cake
6 large eggs
¾ cup granulated sugar
1 tsp pure vanilla extract
1 tsp grated lemon zest
1 cup cake flour
1 tsp baking powder
¼ tsp salt
½ cup peach wine or juice, for soaking
Vanilla Custard Filling
4 large egg yolks
1⅔ cups whole milk
½ cup granulated sugar, divided
2 tsp pure vanilla extract
3½ Tbsp cornstarch
2 Tbsp unsalted butter, softened
White Chocolate Cream Cheese Frosting
3 cups heavy whipping cream, chilled
1 cup confectioners’ sugar
2 tsp pure vanilla extract
12 oz full-fat cream cheese, softened to room temperature
½ cup unsalted butter, softened to room temperature
9 oz good quality white chocolate chips, melted and cooled slightly
6-8 kiwis, sliced
1 lb strawberries, sliced
Directions
Lemon Sponge Cake
Preheat oven to 350°F. Line a 12x17-inch jelly roll pan with parchment paper.
In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs, sugar, vanilla, and lemon zest on high speed for 7 to 8 minutes, until the eggs are voluminous, thick, and pale in color.
In a separate small bowl, sift together the flour, baking powder, and salt.
Gradually sift the dry ingredients into the eggs mixture in small increments, folding gently but thoroughly after each addition with a rubber spatula. (Be sure the flour is completely mixed in so you don’t have lumps of flour in your finished cake.) Pour the batter into the prepared pan and gently spread evenly to the edges, being careful not to deflate the batter.
Bake for 18-20 minutes, until the cake is golden brown on top. Remove the cake from the oven and cool completely on a wire rack. Once cooled, remove the cake from the pan and remove the parchment paper. Use a pastry brush to generously soak the cake with the peach wine. Then cut the cake into small squares (about 1"x1") using a serrated knife.
Vanilla Custard Filling
In a large saucepan, combine the milk and half of the sugar and bring to a boil. Once boiling, reduce the heat to medium and simmer.
In a small bowl, whisk the egg yolks. In a separate small bowl, whisk together the cornstarch and remaining sugar. Add the egg yolks to the cornstarch mixture and whisk to combine.
Very slowly add the warm milk to the egg mixture ¼ cup at a time, whisking vigorously after each addition. (Be sure not to add the warm milk too fast or you will cook the egg mixture, resulting in lumpy custard that will not set properly.)
Once all of the warm milk is added to the egg mixture, pour the mixture back into the saucepan and heat on low until the custard thickens, stirring with a wooden spoon or whisk for 3-5 minutes. The custard should be 185°F to set properly in the refrigerator.
Remove the pan from the heat and add in the butter and vanilla and stir well until melted and incorporated.
Transfer the custard to a bowl, and cover with large piece of plastic wrap. Use your hands to lightly press the plastic wrap so that it is touching the top of the custard. (This prevents a skin from forming on top of the custard.) Place the custard in the refrigerator until completely cooled.
White Chocolate Cream Cheese Frosting
In the bowl of a stand mixer fitted with the whisk attachment, add the cream, sugar, and vanilla. Whisk on medium to high speed for 3-4 minutes, until stiff peaks form.
In a separate bowl, combine the cream cheese and butter until smooth. Add the melted and slightly cooled white chocolate and mix until smooth. (If the cream cheese and butter are too cold or the chocolate is too hot, then the mixture will be lumpy. Ensure the cream cheese, butter, and chocolate are all about the same temperature.)
Add the cream cheese mixture to the whipped cream and whisk on high speed for 1 minute, until combined and stiff peaks form again.
Trifle Assembly
Line the inside of a 10-inch diameter bowl with plastic wrap, leaving about 6 inches overhanging on the sides.
Arrange the sliced fruit on the bottom and sides of the bowl in a decorative pattern. Next, spread a generous amount of the cream cheese frosting over the fruit to seal the fruit in place. Then, add a layer of sponge cake and spread a generous amount of the custard on top of the cake. Top with another layer of sliced fruit and continue layering in this order until the bowl is filled. Finish the cake by spreading a layer of frosting over the top.
Bring the overhanging plastic wrap up and over the top of the cake, sealing the cake in the bowl. Add an additional layer of plastic wrap on top.
Refrigerate the cake for at least 4 hours, or overnight, to set.
Just before serving, invert the cake onto on a serving plate, cake stand, or cardboard cake circle, and then flip right-side-up. Carefully lift up the bowl, and then peel away the plastic wrap. Use a serrated knife to cut and serve the cake.
(Note: This cake should be enjoyed quickly as leftovers do not hold up well due to the amount of moisture in the cake.)