Ingredients

  • 1 cup orange marmalade
  • 1 cup whipping cream
  • 1/3 cup orange liqueur
  • 3-10 oz cans mandarin oranges, drained

Custard

  • 4 egg yolks
  • 1/2 cup sugar
  • 1/3 cup cornstarch
  • 3 cups milk
  • 2 tbsps grated orange rind
  • 3 tbsps orange liqueur or concentrated orange juice

Sponge cake

  • 4 eggs, separated
  • 3/4 cup sugar
  • 1/2 cup all-purpose flour
  • pinch salt
  • icing sugar

Directions

Custard

  • In bowl, whisk together egg yolks, sugar, cornstarch and 1/2 cup of the milk; set aside.
  • In heavy saucepan, heat remaining milk with orange rind over medium high heat for 3-5 minutes or until bubbles form around edge.
  • Gradually whisk into yolk mixture.
  • Return to pan and cook over medium heat, whisking constantly, for about 5 minutes or until thickened.
  • Remove from heat, stir in liqueur.
  • Transfer to bowl; place waxed paper directly on surface.
  • Refrigerate until completely cooled, about 4 hours.
  • Custard can be refrigerated for up to 2 days.

Sponge Cake

  • In deep bowl, beat egg yolks with 1/2 cup of the sugar for 3-5 minutes or until pale and thickened; blend in vanilla. In a separate bowl, beat egg whites until soft peaks form; gradually beat in remaining sugar until stiff glossy peaks form.
  • Combine flour with salt.
  • Alternately fold egg whites and flour mixture into yolk mixture, making 3 additions of whites and two of flour.
  • Spread evenly into waxed paper-lined 10x15x1/2" jelly roll pan.
  • Bake in 375 degree oven for 13-15 minutes or until top springs back when touched.
  • Dust clean tea towel with icing sugar.
  • Run knife around edge of cake; invert onto towel.
  • Carefully peel off paper.
  • Beginning at long side, immediately roll up cake tightly in towel.
  • Let cool.
  • Unroll cake and spread with marmalade.
  • Reroll tightly without towel.
  • Cake can be wrapped and stored up to 3 days ahead or frozen up to one week.
  • Cut into 1/2" slices.

Assembly

  • Whip cream.
  • Whisk custard to loosen, fold in half the whipped cream.
  • Reserve remaining whipped cream in refrigerator.
  • Line bottom of 10 cup trifle bowl with cake slices.
  • Brush with 1/2 of the orange liqueur.
  • Top with one row of cake slices standing against side of bowl.
  • Spoon about 1/3 of the custard mixture over the cake.
  • Cover with about 1/3 of the mandarin segments.
  • Top with remaining cake slices; brush with remaining liqueur.
  • Spoon in another 1/3 of the custard mixture.
  • Arrange another 1/3 of the mandarins attractively on top and at edge to show through the glass.
  • Cover with remaining custard mixture.
  • Spread with remaining mandarins.
  • Trifle can be covered and refrigerated for 1 day.
  • Makes 10-12 servings.