Armed with leftover sponge cake frome my previous project, I decided to make some cream cake, or whatever you'd call this cake layered with cream/ pudding the the tradition of trifles.
I layered the sponge cake with the cream filling.
I made the cream filling by folding in 2 cups of custard which I made from an instant mix. It is actually used quite a lot in Hong Kong for making desserts, and even breading some meats!
I followed the instructions on the back of the can. While still warm, I mixed in around a tablespoon of butter. After it has cooled completely I folded in one package of cream that has been whipped. Lastly, I added some diced mangoes.
It is best to refrigerate this overnight so the cream will set. It doesn't tolerate heat well.
This dessert is really quick and simple, and you can fold in whatever fruit you like. The cream and sponge are both very light and airy.
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