Sponge Cake
Note: If making this for Passover, it is easiest to buy two already made Passover loaf sized sponge cakes.

1 c. sugar (superfine works best)
1 T. lemon juice
1/2 t. grated lemon rind
1 t. vanilla extract
5 large eggs, separated
1 c. cake flour, sifted
1/4 t. salt

1. Preheat the overn to 325° F.
2. Sift the flour at least three times
3. Beat the egg whites until frothy, gradually adding the salt
4. Contine beating the egg whites until stiff peaks are formed
5. Beat the sugar into the egg whites, a little at a time
6. Continue beating until the mixture is no longer grainy
7. Beat the egg yolks thoroughly
8. Add the lemon juice, lemon rind and vanilla extract and continue beating until it is the consistency of batter
9. Fold the stiff egg whites into the egg yolk mixture
10. Sift the flour into the egg mixture, a little at a time, folding carefully
11. Bake in two loaf pans for about 60 minutes
12. Remove from oven and turn pans upside down until cool

1. Combine the eggs, sugar and salt in the top of a double boiler
2. Add the scalded milk slowly, beating and stirring constantly
3. Place the upper part of the double boiler to cook over simmering water
4. Stir constantly until the custard thickens. It should coat the spoon and leave a slight wake when sitrring. It should be soft, not thick
5. Cool slightly and add the vanilla

Directions to put together the trifle
Sponge Cake to fill a pretty serving bowl - see above recipe
Lady Fingers to line the bowl - this is optional and is recommended if using a glass bowl
Preserves (apricot, raspberry, peach or strawberry)
Fresh fruit in season (thinly sliced peaches, raspberries, strawberries in season, soak the peaches in peach shnapps, the raspberries or strawberries in kirsch or liquor)
1-1 1/2 c. dry sherry or Madeira
Boiled custard - see above recipe
Unsweetened whipped cream
1/4 c. lightly toasted slivered almonds

Note: to toast almonds, place in a single layer on a baking sheet in an oven set at 350° F. Stir frequently until nuts are a golden brown. Then remove from oven and transfer to a cool, dry baking sheet so that they do not continue to cook

1. Cut one loaf cake in half horizontally
2. Cut the other loaf cake in half the long way and horizontally. Cut the four corner off in small triangles so that when placed together the cake makes something like a circle. Save the corners to fill in places
3. Place one layer of each of the cakes in the bowl. Place the whole layer in the center and the two halves on either side
4. If using ladyfingers, line the sides of the bowl with them
5. Put in one layer of fruit and/or preserves
6. Pour in half the sherry
7. Place second layer of cake covering the surface completely
8. Top with fruit or preserves and the remaining sherry
9. Allow the sherry to soak into the cake
10. Pour the boiled custard over the cake
11. Chill for at least two hours
12. Just before serving top with unsweetened whipped cream and toasted almonds