Trifle from cakes

Ingredients:

Cake

• 4 large eggs, chilled
• 1 cup of sugar
• 1 teaspoon baking powder
• 1 teaspoon coarse salt
• 110g unsalted butter, melt and let cool to room temperature
• 1 tbsp vanilla extract
• 1.5 cups sifted premium flour
• Special equipment: 4L trifle pan.

Assembly

• 2 cups blackberries
• 2 cups blueberries
• 2 cups of raspberries
• 2 cups strawberries, hulled and quartered
• 2 tablespoons of sugar
• 1 tbsp finely grated lemon zest + 1/4 cup lemon juice (from 1 lemon)
• 4 cups ready-made lemon pudding
• 2 cups whipped cream

Preparation:

1. Sponge cake:
   
   Position a rack in the center of the oven and preheat to 375°F (190°C). Lightly spray a 18 x 13-inch baking pan with cooking spray. Line the bottom with parchment paper. Set aside.
2. In the bowl of a stand mixer fitted with a whisk attachment, combine the eggs, sugar, baking powder, and salt. Beat on high speed until light and very thick, about 10 minutes. Reduce the mixer speed to medium-high and drizzle in the butter and vanilla extract. Mix until fully incorporated, about 10 seconds. Reduce the mixer speed to low and add the sifted flour all at once.
   
   
   The eggs should be very cold; don't take them out of the refrigerator too early. This will ensure the sponge cake is fluffy and firm. Be sure to whisk the egg mixture for the full 10 minutes. Beating the eggs until foamy will give the sponge cake texture.
3. Knead the dough until smooth, about 5 seconds. Gently fold it with a silicone spatula, then transfer it to the prepared baking sheet. Spread it evenly with a spatula using wide, gentle movements to ensure the dough remains airy.
4. Bake, rotating the pan halfway through, until the top is light golden brown, 15–18 minutes. Let cool on the pan for 10 minutes, then invert onto a wire rack and cool completely.
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping directly from the bag will compact the flour, resulting in dry baked goods.
5. Assembly:
   
   Combine the blackberries, blueberries, raspberries, and strawberries with sugar, lemon zest, and juice in a large bowl and lightly crush the berries with a spoon. Set aside for 15 minutes to release some of the juices.
6. Using a sharp knife, cut out 2 circles and 2 semicircles from the sponge cake, using the top of the trifle pan as a guide (the 2 semicircles can be joined to form 1 full circle). This will give you 3 layers. Set aside all the sponge cake scraps.
7. Spoon about 1 1/3 cups lemon pudding into the bottom of a 4-quart round trifle pan, top with the crust, about 2 cups berries (and some juice), and about 1/2 cup whipped cream.
8. Repeat the layers twice more. Top with the remaining berries in the center and spread the remaining whipped cream around the edges. Crumble the remaining cake trimmings over the top and garnish with whipped cream. Refrigerate the trifle until ready to serve, up to 12 hours.