Butterscotch Trifle

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease a 20cm square baking dish and line it with parchment paper.

   Tip: Use a non-stick spray for easier removal.

2. 2

   In a medium bowl, whisk together the flour, sugar, and salt. In a separate bowl, whisk together the softened butter, eggs, and butterscotch syrup.

   Tip: Whisk until smooth and creamy.

3. 3

   Add the dry ingredients to the wet ingredients and mix until a smooth batter forms.

4. 4

   Pour the batter into the prepared baking dish and smooth the top.

   Tip: Bake for 20-25 minutes or until a toothpick inserted comes out clean.

5. 5

   Allow the cake to cool completely in the pan.

6. 6

   Cut the sponge cake into 1-inch (2.5 cm) cubes.

   Tip: Use a serrated knife for clean cuts.

7. 7

   In a large bowl, whip the heavy cream until stiff peaks form.

   Tip: Be careful not to over-whip.

8. 8

   In a separate bowl, whisk together the caramel sauce, water, and melted butter.

   Tip: Whisk until smooth and creamy.

9. 9

   To assemble the trifle, start with a layer of sponge cake cubes.

   Tip: Use half of the cake cubes.

10. 10

    Top with a layer of whipped cream.

    Tip: Use about half of the whipped cream.

11. 11

    Drizzle with the caramel sauce mixture.

    Tip: Use about half of the caramel sauce mixture.

12. 12

    Repeat the layers, ending with a layer of whipped cream on top.

    Tip: Use the remaining whipped cream and caramel sauce mixture.

13. 13

    Sprinkle the top of the trifle with sugar and caramelized sugar.

    Tip: Use a kitchen torch to caramelize the sugar.

14. 14

    Refrigerate the trifle for at least 30 minutes before serving.

    Tip: Chill before serving for best results.

15. 15

    Slice and serve.

    Tip: Garnish with cinnamon, if desired.