This sponge is a favourite catering trick when making pavlovas and trifles for desserts as it uses up all the egg yolks in sponges for the trifle. When I worked at the Tamatea Motor Inn in the early 1980s we would make 20 Pavs and 20 trifles for the Sunday buffet. This is also acceptable spread with jam and cream but Llomas Sponge is much better for jam and cream.
- 4 Egg Yolks
- 1/3 Cup Hot Water
- 2/3 Cup Sugar
- 1 teaspoon Baking Powder
- 1 Cup Flour
- Pinch Salt
- Beat Yolks and hot water until thick
- Gradually beat in sugar until thick and creamy
- Fold in Flour, Baking Powder and salt
- Bake 15 – 20 Minutes at 190°C
These freeze well until required.
To make this into a Trifle you need layers of broken up Sponge, Fruit, Jelly and Custard in a large bowl or individuual glasses.
For a more adult version you can pour some sherry over the sponge before adding the other layers. As we have a mixed family of ages as well as deinkers and non drinkers, we serve a glass of sherry on the side for those who wish.
My nana always made one trifle in a flatter rectangular dish. One end had sherry & choclate sprinkles on top for the adults…the other had no sherry and 100s and 1000s on top for the children. As teenagers we always tried to serve ourselves from as close to the chocolate sprinkles as we could get.