Queen Elizabeth Trifle Recipe – 1947 Version

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This trifle recipe is the recipe that my gran and great-gran made for the British royal family’s visit to South Africa in 1947. It won them many awards actually, and was probably the reason why they were chosen to bake for the royal family. It’s probably close on 100 years old, and marked in their recipe books as “Prize Trifle” but I’ve dubbed it Queen Elizabeth Trifle Recipe.

Back then, things were a little different. Everything was made from scratch. Of course, you can make a quick version of this recipe too, you can use ready-made sponge cake, and ready-made custard, and throw the extra ingredients into it on assembly.

The sponge cake uses a lot of eggs, and therefore has quite a strong egg taste. If you don’t like sponge like this, I would definitely suggest using swiss roll instead.

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A Royal Trifle Recipe

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Queen Elizabeth Trifle Recipe

Copyright © 2022 – This original recipe is by my great-gran, Dorothy Gesina Stegmann Tempel, and my gran, Dora Hilary Lemon. Presented by Taryn Bloem – thesupermomsclub.com

Prep Time: 40 minutes

Bake Time: 40 – 45 Minutes

Oven Temp: 180˚ Celsius or 360˚ Fahrenheit

Resting Time: 24 Hours

Yield: 1 Trifle Dish

Ingredients:

FOR THE SPONGE CAKE: (*or use ready made swiss roll)
7 eggs
225g sugar
115g melted butter
1 Tbsp. brandy
1 tsp lemon essence
1⅓ cups flour

FOR THE CUSTARD: (*or use ready-made custard)
600ml milk
3 eggs
3 Tbsp. sugar
2 Tbsp. cornflour (Mazina)
splash vanilla essence

FOR THE CUSTARD (EXTRA INGREDIENTS):
240g butter
¾ cup sugar

60g glace cherries
60g glace pineapples (*see below to make your own if you can’t find store bought)
85g sliced almonds

*TO MAKE GLACE PINEAPPLES:
4 Pineapple Rings (canned)
20ml Reserved Pineapple Juice From Can
¼ cup sugar
2 tsp syrup (golden or corn)

TOPPING:
150ml’s whipped cream

Method (for the sponge cake):

Make a double boiler from 2 pots (one bigger than the other), and place hot tap water into the bottom pot until the top pot begins to float on it.

Place the pots on a medium heat, on a stovetop. Add the sugar and eggs into the top pot, and beat it for 20 minutes using an electric mixer. The eggs become really fluffy after a couple of minutes, but continue beating for the full time!

After 20 minutes, add the melted butter, brandy and lemon essence, beat to combine, and remove from the stove.

Sift in the flour (a little at a time), and gently fold it into the egg mixture until it’s incorporated.

Transfer the batter to a 20cm (8 inch) round cake tin that’s been greased and lined with baking paper.

Place on the middle shelf of an oven and bake for 40 – 45 minutes (until golden on top and he edges have pulled away from the cake tin).

Method (for the custard):

While the sponge cake is baking, make the custard.

Place the milk in a medium pot on the stovetop, on a medium heat, and bring the milk to a simmer.

While the milk is heating, beat the eggs, sugar and cornflour (Mazina) together by hand using a fork, and add it into the milk once it begins to boil. Stir continuously until it thickens. Once thickened, add a splash of vanilla essence. Remove from the stove, and allow to cool.

Method (for the custard extra ingredients):

While the custard is cooling, finely chop the glace cherries, glace pineapples and sliced almonds.

*If you can’t find glace pineapples in the supermarket, yo can make them by placing 4 canned pineapple rings into a flat bottomed glass dish (microwave safe), and add a mixture of 20ml’s of reserved pineapple juice (from the can), ¼ cup sugar, and 2 tsp syrup (golden or corn) over the top of them. Place in the microwave on high for 12 minutes, turning them over every 4 minutes, until the edges are translucent and the sugar has dissolved.

Once the custard has cooled to a lukewarm temperature, the extra ingredients can be added into it.

To start, beat the butter and sugar (in a separate mixing bowl) until it’s creamed. Slowly add the creamed butter and sugar (spoonful by spoonful) into the custard, while beating it with an electric mixer.

Then add the finely chopped cherries, pineapple and almonds into it by mixing them in by hand.

Method (for the assembly):

Once the sponge cake has baked and cooled, slice the cake into 3 layers, and cut the layers into smaller pieces. Line the bottom of trifle dish with sponge (just one layer), and then top it with half of the custard.

Place another layer of sponge cake on top of the custard layer, and top it with the rest of the custard.

Place in the fridge to set for 24 hours.

Once set, top with whipped cream and enjoy!

A Tribute To My Grannies

Left: My great gran, Dorothy Gesina Stegmann Tempel, and my gran, Dora Hilary Lemon (as a child).
Right: My aunt Dorothy and her husband Peter with their wedding cake that was made by my gran.

Queen Elizabeth Trifle Recipe - thesupermomsclub.com

Queen Elizabeth Trifle Recipe

This original recipe is by my great-gran, Dorothy Gesina Stegmann Tempel, and my gran, Dora Hilary Lemon.
This trifle recipe is the recipe that my gran and great-gran made for the British royal family's visit to South Africa in 1947. It won them many awards actually, and was probably the reason why they were chosen to bake for the royal family. It's probably close on 100 years old, and marked in their recipe books as "Prize Trifle".
Prep Time 40 mins
Cook Time 45 mins
Setting Time 1 d
Total Time 1 d 1 hr 25 mins
Course Dessert
Cuisine South African
Servings 8 people

Equipment

  • 2 pots (to make a double boiler)
  • 1 20cm or 8 inch round baking tin
  • 1 trifle dish

Ingredients
  

Ingredients (for the sponge cake):

  • 7 Eggs
  • 225 grams Sugar (white)
  • 115 grams Butter (melted)
  • 1 Tbsp. Brandy
  • 1 tsp Lemon Essence
  • 1⅓ cups Flour

Ingredients (for the custard):

  • 600 ml's Milk
  • 3 Eggs
  • 3 Tbsp. Sugar (white)
  • 2 Tbsp. Cornflour (Mazina)
  • splash Vanilla Essence

Ingredients (for the custard once cooled):

  • 240 grams Butter
  • ¾ cup Sugar (white)
  • 60 grams Glace Cherries
  • 60 grams Glace Pineapples *see notes below to make glace pineapples
  • 85 grams Slices Almonds

*Glace Pineapples (if you need to make them from scratch)

  • 4 Canned Pineapple Rings
  • 20 ml's Juice From Canned Pineapples
  • ¼ cup Sugar (white)
  • 2 tsp Syrup (golden or corn)

Topping:

  • 150 ml Whipped Cream

Instructions
 

Method (for the sponge cake):

  • Make a double boiler from 2 pots (one bigger than the other), and place hot tap water into the bottom pot until the top pot begins to float on it.
  • Place the pots on a medium heat, on a stovetop. Add the sugar and eggs into the top pot, and beat it for 20 minutes using an electric mixer. The eggs become really fluffy after a couple of minutes, but continue beating for the full time!
  • After 20 minutes, add the melted butter, brandy and lemon essence, beat to combine, and remove from the stove.
  • Sift in the flour (a little at a time), and gently fold it into the egg mixture until it's incorporated.
  • Transfer the batter to a 20cm (8 inch) round cake tin that's been greased and lined with baking paper.
  • Place on the middle shelf of an oven and bake for 40 – 45 minutes (until golden on top and he edges have pulled away from the cake tin).

Method (for the custard):

  • While the sponge cake is baking, make the custard.
    Place the milk in a medium pot on the stovetop, on a medium heat, and bring the milk to a simmer.
  • While the milk is heating, beat the eggs, sugar and cornflour (Mazina) together by hand using a fork, and add it into the milk once it begins to boil. Stir continuously until it thickens. Once thickened, add a splash of vanilla essence. Remove from the stove, and allow to cool.

Method (for the custard one cooled):

  • While the custard is cooling, finely chop the glace cherries, glace pineapples and sliced almonds.
  • *If you can't find glace pineapples in the supermarket, yo can make them by placing 4 canned pineapple rings into a flat bottomed glass dish (microwave safe), and add a mixture of 20ml's of reserved pineapple juice (from the can), ¼ cup sugar, and 2 tsp syrup (golden or corn) over the top of them. Place in the microwave on high for 12 minutes, turning them over every 4 minutes, until the edges are translucent and the sugar has dissolved.
  • Once the custard has cooled to a lukewarm temperature, the extra ingredients can be added into it.
    To start, beat the butter and sugar (in a separate mixing bowl) until it's creamed. Slowly add the creamed butter and sugar (spoonful by spoonful) into the custard, while beating it with an electric mixer.
  • Then add the finely chopped cherries, pineapple and almonds into it by mixing them in by hand.

Method (for assemble):

  • Once the sponge cake has baked and cooled, slice the cake into 3 layers, and cut the layers into smaller pieces. Line the bottom of trifle dish with sponge (just one layer), and then top it with half of the custard.
  • Place another layer of sponge cake on top of the custard layer, and top it with the rest of the custard.
    Place in the fridge to set for 24 hours.
  • Once set, top with whipped cream and enjoy!

Video

Keyword award winning trifle recipe, old fashoined trifle recipe, queen Elizabeth trifle recipe, royal trifle recipe, old fashioned trifle recipe, royal trifle recipe


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