Raspberry-Peach Trifle Cake
Lightly poached peaches, fresh raspberries and creamy vanilla custard fill the layers in this trifle-inspired healthy cake recipe. Impressively tall and luscious, this four-layer cake can be tricky to cut. For neater slices, you can assemble two shorter (two-layer) cakes instead.
Make Ahead Tip: Wrap cooled sponge cake layers airtight and refrigerate for up to 5 days or freeze for up to 3 months. Defrost at room temperature. Prepare peaches and syrup (Step 8) and custard (Step 9) and refrigerate separately for up to 1 day. Whisk custard until smo
Equipment: Two 9-inch round cake pans, parchment paper
To bring eggs to room temperature, either set them out on the counter for 15 minutes or submerge them (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes; the eggs will beat to a greater volume.
To cut cake layers in half horizontally, use a large serrated knife and cut just 1 inch into the cake (not all the way through), turning the cake until it's cut all the way around. Using that cut as a guide, cut the rest of the way through the cake with a gentle sawing motion.
For a level cake, evenly spread the custard over each layer and then arrange the fruit as uniformly as possible before the next layer is stacked on top.