Clover Easter Inspired Trifle

Serves: 6 -8
Preparation time: 40 minutes
Cooking time: 45 minutes

INGREDIENTS
3 packets raspberry jelly, prepared according to packet instructions

For the vanilla sponge:
2 cups cake flour
1 ¼ cup sugar
1 ¼ cup canola oil
6 large eggs
2 tsp vanilla essence
2 tsp baking powder
1 tsp salt
1 tsp pastel purple food colouring
1 tsp pastel pink food colouring
1 tsp pastel blue food colouring

To serve:
Clover Custard
whipped Cream
mini chocolate speckled eggs

METHOD
Start by preparing your jelly according to packet instructions and place into the refrigerator to set. Preheat oven to 180°C, grease and line 3 cake tins and set aside.

In a large bowl beat egg, sugar, oil and vanilla essence until light and fluffy, then sift in cake flour, baking powder and salt. Mix until well combined, divide the batter into 3 separate bowls, colour each batter with pastel food colouring. Transfer the batter into the prepared cake tins and bake 30-40 minutes.

Once the cakes are ready remove from the oven and allow to cool in tins for 10-15 minutes, then transfer to a wire rack and allow the cakes to cool completely. Once the cakes are cool enough, use a serrated bread knife and cut each cake in halfway lengthwise.

To assemble the trifle, start by placing a layer of sponge at the base of a trifle dish, then top with jelly and a generous amount of Clover Custard. Continue these steps by alternating between different colour sponges until you have filled the dish. Top with whipped cream, chocolate shavings and mini chocolate speckled eggs.