Trifle question

[Leanne]

I've never made a trifle before - but have read some recipes. I want to make one for the fourth of July. What is the best cake for a trifle? Angel food, white cake, pound cake, ...? Angel food sounds like it is used pretty often.

The other ingredients will be blueberries & strawberries, & whipped cream with amaretto & vanilla. Maybe some cream cheese or mascarpone.

Thanks for any tips.

Also - can I make it the night before?

[aggie94]

For the trifles I've made, I've used angel food cake, but I think pound cake would work just as well. And I definitely think it's better made the night before, because then the flavors have a chance to soak into the cake. Two days, though, and you have to worry about it becoming too soggy. http://www.cookinglight.com/bbs/smile.gif Yours sounds wonderful!

[TheresaM]

Leanne, I always use pound cake, lemon pudding, blueberries, strawberries and pineapple, whipped cream (in the can). Both the blueberries and strawberries are in season in Massachusetts in July. Unfortunately I would not make this much ahead of time. I like the fruit in juice and this makes the cake to wet, if made to much in advance. If you made it in the morning for lunch time, this would be okay.
Fruit trifle is my favorite over chocolate trifle. Good luck.

[This message has been edited by TheresaM (edited 06-11-2001).]

[sneezles]

In Brittan a trifle is made with sponge cake. I wouldn't make it the night before because the cake absorbs all the liquid and it might become too soggy.

[laughsandlaughs]

I personally like a pound cake or more dense kind of cake because I like to add some sort of flavored liquid/syrup/fruit juice, and angel food cake or sponge cake would be too mushy if made in advance. If making and serving immediately any would work. I keep leftover pound or angel food cake in the freezer for just this purpose...I wouldn't serve it straight out of the freezer to guests, but in a trifle...you bet!!

[luv2cook]

if it's real liquidy I'd use cake or pound. If it's not, I'd use angelfood...

[Leanne]

Thanks everyone - you've talked me into making it that morning - although I think I will get everything prepared to assemble the night before. http://www.cookinglight.com/bbs/smile.gif
What I'm imagining will not be terribly juicy/liquidy so I may go with angel food or sponge cake. (It would be so easy to buy the pre-made Sarah Lee pound cake though...) We'll see how organized I get.
Thanks for all of the input - I'll let you know how it turns out - especially since I am just imagining the recipe as opposed to following one!