This Cranberry Orange Trifle is the perfect balance of sweet and tart, making it a standout dessert for your holiday spread or a cozy gathering. With layers of orange-scented sponge, tangy cranberry compote, and creamy vanilla custard, it's a showstopper that’s sure to impress your guests with both its flavor and presentation.
Flour is the backbone of our sponge cake, providing structure. Baking powder and baking soda help the cake rise, making it light and fluffy. The butter adds richness, while sugar sweetens the cake and adds moisture. The eggs bind everything together and add volume. Orange zest and juice infuse the cake with a fresh, citrusy aroma. A hint of vanilla extract complements the orange flavor perfectly.
Cranberries are the stars of our compote, providing a tart contrast to the sweet elements. Sugar balances their tartness, and a little water helps them cook down into a luscious sauce.
The milk forms the base of our custard, thickened by cornstarch for a silky texture. Egg yolks add richness and color, while vanilla extract brings warmth and depth to the flavor.
For the topping, heavy cream is whipped with powdered sugar to create a light and fluffy finish. Sugared cranberries provide a sparkling, festive garnish.
This trifle is perfect on its own, but you could serve it alongside a scoop of vanilla ice cream for an extra indulgent treat. A sprig of fresh mint on top would add a lovely pop of color and freshness. If you’re serving it during the holidays, pair it with a glass of sparkling wine to complement the citrus notes.
First, preheat your oven to 350°F and grease a 9-inch round cake pan. In one bowl, mix your flour, baking powder, and baking soda, setting them aside for a moment. In a large bowl, beat together the butter and sugar until they're light and fluffy; this will take about 3-5 minutes. Add the eggs one at a time, beating well after each addition to ensure they're fully incorporated. Stir in the orange zest, juice, and vanilla extract, letting those citrus scents fill the air. Gradually mix in the dry ingredients until everything is just combined — no overmixing!
Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 25-30 minutes, checking with a toothpick for doneness. Once it comes out clean, let the cake cool completely in the pan on a wire rack.
While your cake cools, make the cranberry compote. In a saucepan over medium heat, combine the cranberries, sugar, and water. Let them cook until the cranberries burst and the mixture thickens, which should take about 10 minutes. Set it aside to cool.
Now for the custard: heat the milk in a saucepan until it's just about to simmer. Meanwhile, in a bowl, whisk together the sugar, cornstarch, and egg yolks until smooth. Slowly pour the hot milk into the egg mixture, whisking constantly to avoid any lumps. Return this mixture to the saucepan and cook over medium heat, stirring until it thickens. Once thickened, remove from heat and stir in the vanilla extract. Allow it to cool completely.
To assemble your trifle, cut the cooled sponge cake into cubes. In your trifle dish, layer the sponge cubes, cranberry compote, and vanilla custard, repeating until you've used all your components. Whip the heavy cream with powdered sugar until soft peaks form and spread it over the top of the trifle. Garnish with the sugared cranberries for that final festive touch.
Chill the trifle in the refrigerator for at least 2 hours before serving — this is where the flavors meld beautifully.
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