| Level: | Intermediate |
| Total: | 2 hr 12 min |
| Prep: | 1 hr |
| Inactive: | 2 min |
| Cook: | 1 hr 10 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 orange pound cake, recipe follows
- 1 cup good raspberry jam
- 2 half-pints fresh raspberries
- Orange cream, recipe follows
- 1 cup (1/2 pint) cold heavy cream
- 2 tablespoons sugar
- 1/2 teaspoon pure vanilla extract
- 1/2 pound (2 sticks) unsalted butter at room temperature
- 2 1/2 cups sugar, divided
- 4 extra-large eggs, at room temperature
- 1/3 cup grated orange zest (6 oranges)
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup freshly squeezed orange juice, divided
- 3/4 cup buttermilk at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups milk
- 1 teaspoon grated orange zest (1 orange)
- 5 extra-large egg yolks, at room temperature
- 1/2 cup sugar
- 2 tablespoons sifted cornstarch
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon Grand Marnier liqueur
- 1 tablespoon unsalted butter
- 1 tablespoon heavy cream
Instructions
- Cut the pound cake into 9 (3/4-inch) slices and spread each slice on 1 side with raspberry jam, using all the jam. Set aside.
- Place a layer of cake, jam side up, in the bottom of a 2 1/2 to 3-quart glass serving bowl, cutting the pieces to fit. Top with a layer of raspberries and orange cream. Repeat the layers of cake, raspberries, and orange cream, ending with a third layer of cake, jam side down, and raspberries.
- Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until it forms stiff peaks. Decorate the trifle with whipped cream. The trifle can sit for awhile at room temperature.
- Heat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
- Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time, and the orange zest.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- While the cakes bake, cook the remaining 1/2 cup of granulated sugar with remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
- Combine the milk and orange zest in a medium stainless steel saucepan over medium heat and bring almost to a boil. Remove from the heat.
- Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.
- With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, about 5 to 7 minutes. (Pay attention because it will thicken and then quickly become orange scrambled eggs!)
- Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Grand Marnier, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1071 |
| Total Fat | 44 g |
| Saturated Fat | 26 g |
| Carbohydrates | 156 g |
| Dietary Fiber | 5 g |
| Sugar | 106 g |
| Protein | 15 g |
| Cholesterol | 345 mg |
| Sodium | 464 mg |
Reviews
Delicious! My 15 year old daughter made it for Christmas. It was a big hit!
Loved it! I’ve made Ina’s lemon cake (same recipe, just using lemons) many, many times. This orange cake was equally as good. Assembled individual trifles in jars for a luncheon. Rave reviews. I wish there was a bit more custard. Perhaps I will double the custard if I make it again.
I made this recipe twice! second time it turned out perfect, the custard was nice & thick, it takes around 10 minutes for the custard to thicken, you will feel the custard thickening, if you take off too soon the custard turns out runny, It is a crowd pleaser Tastes excellent!
Thanks Ina1
Thanks Ina1
Way too sweet! The balance of pastry cream and cake was too much in favor of the pastry cream, and pound cake, as opposed to sponge cake or lady fingers, was too dense. A plain custard recipe would have been better, with much more custard as opposed to dense pound cake, which was overloaded with flavor (orange on top of orange.
Really, the concept of trifle is using a leftover sponge cake with available fruit, and a custard as only the British can make it. Getting too stylized can backfire.
But we enjoy your program for many other reasons, including some good recipes.
I make this for my daughter’s preschool mother’s day picnic. I must say it was pretty good. I got many complements and that’s always nice to make something special and know that people really enjoyed it. This is a special treat and I highly recommend you make it. It is worth all the extra effort and people will recognize that you did something special for them. Enjoy!
This trifle is crazy good, the best I’ve ever had, and I’ve lived in the UK, where trifle is the national dessert. I like the runny orange cream, because it soaks the cake. The only thing is that the recipe as given serves 12, so unless you’re serving 24, make both cakes, freeze one for another time, and prepare half the orange cream and whipped cream. Still huge and a beautiful presentation. Ida, you’re my kitchen hero!
OMG! I made this for New Year’s. Making the orange pound cake might be an effort, but IT IS WORTH IT!!!
Definite crowd pleaser. We added a sprinkling of toffee on the top.
This recipe is delicious and is perfect to serve at Christmas dinner! Now, about the orange cream….I added one extra tablespoon of cornstarch to the cream and it thickened beautifully. The nice thing about this is that the cake and cream can be made in advanced and the trifle can be assembled right before the party. How easy is that?
This was delicious! The only reason I gave 4 stars instead of 5 was due to the pastry cream. I had to make it twice. As others have commented, the pastry cream was not nearly thick enough. The second batch of cream I made was from Ina’s other recipe (I believe from her “Paris” cookbook for pastry cream which calls for more corn starch. I had made it before for a strawberry tart, and remembered it was a nice, thich consistency. It worked perfectly for the trifle!
This recipe tastes good. But if you follow instructions, the consistency of the cream is far to runny to be used for a trifle. It must be cooked significantly longer in order for it to be firm enough to look like it does in the picture of the trifle.