STAR-SPANGLED TRIFLE

For the Fourth of July Holiday

Swan & Dolphin Hotel

Yellow Cake

1 1/2 Cup All-Purpose Flour

1 Cup Sugar

1/2 Tbsp. Salt

2 Eggs

2 Tbsp. Baking Powder

1 Tbsp. Vanilla

1/2 Cup Butter

3/4 Cup Milk

1. Preheat oven to 350 degrees. Lightly grease and flour 1-10 inch cake pan.

2. Sift together Flour, Salt and Baking Powder .

3. Cream the butter and sugar in mixing bowl with paddle. Add the eggs and

vanilla. Beat until light and fluffy. Add the sifted dry ingredients to the

creamed mixture. alternatively with milk. Stir until incorporated. Pour batter

into cake pans.

4. Bake at 350 degrees in oven for about 50-55 min or until cake springs back

when lightly touched.

5. After cake has cooled, cut cake in from the sides into 3 equal pieces

(round circles).

Whipped Cream

2 Quarts Heavy Cream

8 Tbsp. Sugar

1. Whip sugar and cream until light and fluffy (soft peaks).

Fresh Fruit Needed

2 to 6 pints Strawberries (amount depends on size of bowls or glasses)

2 to 4 pints Blueberries (amount depends on size of bowls or glasses)

Trifle Assembly

Prepare in a trifle bowl or individual glasses. Slice the green top off the

strawberries. Cut some of the strawberries in half and place them inside the

bowl or glass, with the cut edge facing the outside of the dish or glass. Use

some of the strawberries to fill the bottom of the dish or bowl. Layer the dish

or bowl with the remaining ingrediants in the following order: whipped cream;

a layer of cake; blueberries. Continue to alternate in this order until the

bowl or dish is filled. Garnish with the remainder of the fruit and whipped

cream.