Making your own homemade trifle sponges is quick and easy. Made from a Genoise sponge these trifle sponges are perfect for soaking up booze, fruit juices, jelly or compote in your favourite trifle recipe.
Why make your own trifle sponges
I love trifles and for years I used to buy trifle sponges off the shelf and I'm sure I am not alone. I'm talking about the packs of rectangular sponges that come in a box.
I'm not sure why I bought them ready-made for the cake element of one of my favourite desserts as generally I much prefer to make things from scratch.
But just take a look at the ingredients in a well know supermarket brand of trifle sponges.
Ingredients of ready made Trifle sponges: Wheat Flour, Sugar, Egg, Humectant:Glycerol, Whey Powder (Cows' Milk), Dried Egg White, Salt, Raising Agent: Potassium Hydrogen Carbonate, Preservative: Potassium Sorbate, Flavouring.
I don't want my sponges with ingredients that sound more at home in a laboratory than in a kitchen.
So now I always do make my own trifle sponges as that way I know exactly what goes into them. And the great thing is they are actually really quite quick and easy to make.
Once cold, the sponge cake can be cut into bars, squares etc and used in place of the shop-bought trifle sponges to make the sponge layer in your favourite trifle.
Ingredients
You need just four ingredients to make your own trifle sponges. Eggs, sugar, flour and butter.
- Eggs - I use free range
- Caster Sugar - I like to use golden caster sugar for most of my baking. It's the same as normal caster sugar, but it's unrefined, It is a little more flavoursome with light caramel tones.
- Plain Flour - (US= all-purpose flour)
- Butter - I tend to use lightly salted butter as that is what I have in the fridge. If you use unsalted butter, add a pinch of salt.
Scroll down for quantities and full printable recipe at the bottom of this post.
Genoise Sponge - The perfect Sponge for Trifles
Genoise sponge is an exceptionally light and airy sponge, made by whisking eggs and sugar until it triples in volume. Then the flour is gently folded in followed by a little melted butter which helps to keep the crumb moist.
The eggs and sugar are often whisked over a pan of hot water as I have done in this recipe although it is not essential. See my side by side Genoise Sponge post for a comparison of the two methods.
Genoise works well in trifle because it can be easily cut into pieces and will readily soak up the alcohol or fruit juices characteristic of a good trifle but won't collapse into a soggy mess.
As well as being ideal for trifles, Genoise sponge can be used to make delicious cakes such as our Rhubarb and custard Genoise cake and Apple and cinnamon Genoise cake (Both early recipes on Only Crumbs Remain - they need updating but the recipes are good so worth checking out.)
How to make homemade Trifle Sponges
Step 1 Whisk the eggs and sugar together until thick enough to leave a trail.
Step 2 Remove from the bowl from the heat then sift the flour into the bowl.
Step 3 Fold the flour into the whisked mixture using a cutting, lifting and turning motion.
Step 4 Drizzle the butter over the surface and gently fold in to combine.
Step 5 Pour into the prepared tin and gently spread level.
Step 6 Bake until golden and springy to the touch.
Cook's Tips
- Whisk the eggs and sugar in a large heatproof mixing bowl over a pan of simmering water, make sure the base of the bowl is not touching the water.
- When whisking the eggs the mixture should become thick enough to leave a trail that will hold for a few seconds when the beaters are lifted. I write my initials with the trail and if I can still just see the 1st letter when I have finished the 2nd the mixture is thick enough.
- When adding the melted butter to the mix, drizzle over the surface rather than tipping it all in one big puddle.
- Fold the flour in (and then the butter) with a gentle cutting, turning and lifting motion, taking care not to knock out all the air. Fold in just until there are no obvious pockets of flour or butter. Use a large metal spoon or spatula to do this.
How long will the trifle sponges keep?
Because the sponges are used to soak up liquid in a trifle they do not need to be as "fresh" as you would when serving as a cake. Which means you can make them well in advance of when they are required. Although they can also be used the same day they are made.
The sponges will keep for up to a month stored in a cool place in an airtight container.
Freeze for up to 6 months.
Can I make them dairy free?
Yes, they can be made dairy free simply replace the butter with a little lightly flavoured oil, such as sunflower oil.
What about Gluten Free?
I've not tried them just substituting gluten-free flour in place of the plain flour but I can recommend this gluten free trifle sponge recipe from the Gluten Free Alchemist.
📖 Recipe
Homemade Trifle Sponges
Equipment
- 20cm (8in) square cake tin
- baking parchment
- electric whisk
Ingredients
- 125 g (4oz) plain flour
- 125 g (4oz) golden caster sugar
- 3 large eggs
- 25 g (1oz) butter melted
Instructions
- Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Line and lightly grease a 20cm (8in) square shallow cake tin.
- Place 125g (4oz) caster sugar and 3 eggs in a large heatproof bowl and place over a pan of gently simmering water. Whisk the eggs and sugar together until very thick. The whisk will leave a trail when lifted from the mixture.
- Remove from the pan and continue whisking for a few more minutes. Sift 125g (4oz) plain flour over the mixture and gently fold in with a spatula or large metal spoon until just combined.
- Drizzle 25g (1oz) melted butter over the surface and fold in. Pour into the cake tin and bake in the centre of the oven for 20 minutes until golden and springy to the touch.
- Allow to cool in the tin for a few minutes before lifting out and transferring to a wire rack to cool completely.
- Cut into 8 trifle sponges and use as required.
Richard says
Great recipe. The sponge was perfect and tastes delicious on it's own. very simple to follow but I would recommend having your electric whisk on a faster speed. I had on setting 1 and it was taking ages to thicken up the eggs and sugar mix.
Once I turned the speed up to 3 it thicken quicker.
Overall a great result. I'm make a trifle now so I'm looking forward to tasting the sponge with the raspberries that have soaked into it.
Thank you for the recipe. I will definitely be making this again and again.
Jacqueline Bellefontaine says
Thank you and yes you ae quite right this is a recipe to use the whisk on a high speed for best and quickest results.
Susan Edwards says
I will never buy trifle sponges again! Very easy to make, lovely flavour and very light.
Jacqueline Bellefontaine says
Another convert Yay 🙂
Lucie says
Hello Jacqueline I have just made this sponge. Seemed nice & easy but now that I am taking it out of the oven it has gone almost white! It was golden before baking. Any ideas as to why it is now white?
Many thanks,
Lucie
Jacqueline Bellefontaine says
This has me puzzled. Did you mean it was golden before taking out of the oven. or if you mean the batter was yellowish (from the eggs) before baking in which case i would say that your oven temperature was on the low side (oven temps can vary even at the same setting) so that the surface sugars that form the crust have not had a chance to caramelise to form a crust. If thats the case and the sponge is cooked through then it is nothing to worry about. If you want a golden crust try a slightly higher temperture though of course that means it will cook quicker.
Jane says
Hi Jacqueline, I am in Canada and we don't have "castor" sugar, especially golden. We do have "fine" white sugar. Do you think this might work as well as castor?
Thank you.
Jacqueline Bellefontaine says
your fine white sugar is roughly equivalent to our caster sugar although your granulated sugar has smaller crystals than ours so you might get away with that too. golden is not important its just a personal preference i like to use where i can though someimes i use white caster sugar too especially if it affects the colour such as in meringues.
Alison says
Thanks for this recipe, it is easy to follow, and the results look good. I also appreciate the comparison of whisking over hot water and not doing so and will remember this for future baking sessions.
Jacqueline Bellefontaine says
Happy to be of help.
Lesley says
I've had your recipe saved for ages but today I finally made them and oh my goodness they're a great as the other reviewers say! I'm in the US so finding boxed trifle sponges is impossible and that's stopped me making trifles... which is really sad because it's my favourite dessert! So a huge thank you for developing and posting this wonderful recipe.
Jacqueline Bellefontaine says
So pleased you like the recipe lesley. Its great news that now you will be making trifles again. Enjoy! Im with you in that triffle is one of if not my favourite dessert I dont make them nearly often enough.
Barbara Dowling says
Can this be doubled and baked in 9x13 pan?
Jacqueline Bellefontaine says
Without testing I an not say for sure but you should be ok, although the mixture might be a little deeper and therefore take a little longer to bake.
Debby says
Will never buy again or use finger biscuits. These were amazing! It’s written in my recipe book to keep for ever! And so easy!!!
Jacqueline Bellefontaine says
Fabulous. Hope you come back for more great recipes.
Bobby Jacobs says
Excellent recipe, l have made trifles for years using bought trifle sponges but cannot get them here in Portugal. So easy and quick to make
Jacqueline Bellefontaine says
Fabulous So glad you find them quick and easy.
Hilary Dilary says
I have used this recipe three times now. Really delicious and easy to make. Also easy to adjust quantities when making a smaller trifle. Thank you.
Jacqueline Bellefontaine says
Thank you for your comment and rating. They really are so easy and worth the extra step to make the best trifles and happy you think so too.
Amy says
made this yesterday for a trifle. first time making a trifle from scratch and this recipe was an absolute winner. had to feel my way through the texture to not overmix but to make sure I did combine all the flour with no lumps. next day the sponge is still firm in the trifle. would recommend this recipe
Jacqueline Bellefontaine says
Glad you felt it was worth making the sponge for the trifle I really think it make all the difference but nice to hear others agree.
Alice says
Hello!
I've just made this and am so impressed! It smelt a bit eggy partway through cooking, but that's probably because I didn't whisk the eggs and sugar enough.
It tastes excellent though and is the perfect consistency.
Jacqueline Bellefontaine says
Delighted you are happy with the recipe. They sure beat shop bought trifles
Shell says
This looks great. Could this sponge be poured into patty pans so I can make individual parfait glasses of trifle. If so, are there any tips, and how long should I cook them in patty pans?
Jacqueline Bellefontaine says
Im sure that would work but with out trying i cant really suggest a cooking time but it will be shorter, I would suggest about 10 mins. It will also make quite a lot so you would need several trays.
Emily says
Mine are a little flat but I’ve never made these before so I’m not sure how they should be. However I baked in a 10 inch cake pan because I have a 10 inch trifle dish. I figure then I don’t have to cut and try to fit. It’ll fit just right! Have to make a second because I definitely can’t split the first one so that I’ll have both layers.
Jacqueline Bellefontaine says
Yours were flat because you baked them in a larger tin. I would suggest in future that you stick to the original size tin for baking and cut them into pieces so that the layer is not a solid piece, as the sponge will swell a little when it absorbs the moisture from the trifle ingredients
JAYNE SIMPSON says
Because I can't buy trifle sponges where I live, I tried this recipe which is excellent! I've made them twice now & they keep much longer than stated I have kept them in an airtight container for over 6 months!
Jacqueline Bellefontaine says
Glad you like them - Yes I have kept mine longer too but I prefer to err on the cautious side when advising others.
Jonathan says
Brilliant. I will try this. I want to make a trifle like my Mum used to make many years ago.
Carol S says
Simply perfect, thank you.
Jacqueline Bellefontaine says
Glad you thought so, that's just the sort of thing I love to hear.Thank you for rating the recipe
Chez says
I just made this as my local supermarket was out of trifle sponges. It looks amazing! It reminds me of the fat free sponges I made and enjoyed as a teenager. My Victoria sandwiches used to come out like biscuits!
I don’t think I shall ever buy ready made again, and think of all the packaging I will be saving as well.
Jacqueline Bellefontaine says
Ha ha yes saving the environment and getting a great-tasting trifle sponge Definitely a win win!
Jeri says
My first time trying this. It came out of the oven looking more like a pavlova than a sponge. Not sure what I did?
Jacqueline Bellefontaine says
Sorry you had an issue with the recipe. The only reason I can think it would be more like a pavlova is if you forgot to add or added too little flour.
Corrinne says
This came out very dense and not at all spongy. I'm not sure what I did wrong other than I halved the recipe ingredients.
Jacqueline Bellefontaine says
I'm sorry your trifle sponges were not successful.
The two most likely reasons for the sponge being dense is not whisking in enough air or knocking out the air when folding in the flour and butter. If you halved the mixture I think it would be quite difficult to whisk the egg and sugar mixture effiecienielty to form an airy foam structure and so I think it is likely that is the reason the sponge was dense.
Audrey says
Very straightforward to make and loved the tip about seeing your initials! I knew then I had done enough. Sponge tasted really nice although I thought I could feel a gentle crunch of the sugar? Not really a crunch as such, but it was the only thing I could think it might be.
Next step is to assemble the white chocolate and raspberry trifles.
Thank you
Jacqueline Bellefontaine says
Enjoy your trifles 🙂
Lyn says
I made your sponge for my trifles which I will make for Christmas tomorrow. I was so impressed as it was very easy and turned out perfectly. The only thing I did differently was to add a small amount of baking powder and bicarbonate sofa. I will definitely do again.
Jacqueline Bellefontaine says
Glad you found it so easy. If you whisk the eggs long enough you really dont need the baking powder or bicarb. Enjoy the triffle and have a lovely Christmas.