---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Doubleday Cookbook Trifle
 Categories: Appetizers
      Yield: 1 trifle!
 
--------------------------------SPONGE LOAF--------------------------------
      3 ea Eggs                                1 t  Vanilla
    3/4 c  Sugar                             3/4 c  Sifted flour
    1/8 t  Salt                          

----------------------------THICK CUSTARD SAUCE----------------------------
      2 c  Milk, scalded                       1    Pinch salt
    1/4 c  Cornstarch                          3 ea Eggs, lightly beaten
      5 T  Sugar                               1 t  Vanilla

-----------------------------------TRIFLE-----------------------------------
    3/4 c  Strawberry jam                      1 c  Heavy cream
      1 cn Pitted apricots (1lb 14oz)        1/4 c  Sugar
      1 cn Mandarin oranges 11oz Draind      1/4 t  Vanilla
    1/2 c  Cream sherry                   
 
  There are three steps to making this trifle (as per the separated
  ingredients above).  I suggest making them in the order above since the
  top two need to cool before being used.
  
  SPONGE CAKE
  Preheat oven to 350.  Beat eggs until frothy, then slowly add sugar and
  sale, beating constantly.  Continue beating until thick and the color of
  cream.  Mix in vanilla, then flour (a little at a time).  Spoon into a 8"
  square pan lined with greased wax-paper.  Bake 35 minutes until golden and
  springy to the touch.  Cook cke upright in pan on rack 5 minutes then
  loosen and peel off wax-paper and cool before cutting.
  
  THICK CUSTARD
  Scald 1 1/2 c milk (I just carefully simmered it when I baked this).  In
  a small cup blend remaining 1/2 c milk with 1/4 c cornstarch.  Mix sugar
  and salt with the hot milk and blend in the cornstarch paste.  Heat until
  thickened.  Mix a little of this hot sauce into the three eggs and return
  to hot mixture (stirring constantly) 2-3 minutes or until no taste of raw
  egg remains.  Mix in vanilla.  Cool for use in next step below (use the
  freezer if necessary but continue stirring periodically).
  
  TRIFLE
  Puree the apricots. Split the now cooled cake into two thin layers, spread
  with jam and half the apricot puree, and sandwich back together.  Cut into
  bars about 1"x2" and pack into a 2 quart serving dish; arrange oranges in
  and around cake.  Prick cake well all over with fork and pour cream sherry
  on top.  Spread remaining puree over contents of dish and then cover with
  now cooled custard sauce.  Cover and chill 2 hours (or overnight is
  better).  Shortly before serving, whip the heavy cream with the sugar
  until stiff.  Fold in vanilla.  Put the whipped cream on top of the trifle
  and decorate with assorted cherries or other fruit (if you like).
 
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