Trifle sponge recipe

[Radders]

I love trifle and have made it lower carb in the past by using soy milk and sweetener in the custard and using sugar free jelly, but one of the things I really like about trifle is the texture of fruit soaked sponge in the bottom layer.
As there are only two of us eating it, it will be eaten on several occasions so I would like it to be as low carb as possible (i.e. it won't be a one-off).
I used to make a fat free sponge and wondered whether a low carb recipe would work given the fat content of most alternatives to flour. Would the juice still soak in, and would the texture be cake-y enough?

Has anyone tried making a low carb trifle sponge and if so did it work?

 

[Northerner]

You'll need someone a lot more accomplished in these matters than me @Radders! Giving this a <bump> 🙂 I love trifle also 🙂

 

[trophywench]

Well the low carb muffin or pound cake basic recipe would work I should think - the sponge isn't quite as light as 'flour' ones. Although actually maybe it wouldn't - I think stuff made with ground almonds disintegrates if it gets wet after baking.

You needed to try this a couple of weeks ago, no good now.

 

[Robin]

I decided a while ago that once you've tinkered with the the jelly and custard, any more tinkering and it just wouldn't be trifle as we know it, so I just have a low carb first course and save up the carbs for the trifle! I use raspberries ( unsweetened) and lace the juice with Kirsch. The alcohol and the layer of cream on the top is bound to slow down the absorption of the carby bit into the blood stream!😉

 

[Radders]

Well the low carb muffin or pound cake basic recipe would work I should think - the sponge isn't quite as light as 'flour' ones. Although actually maybe it wouldn't - I think stuff made with ground almonds disintegrates if it gets wet after baking.

You needed to try this a couple of weeks ago, no good now.

I know Jenny, but then it wasn't Christmas! I have bought some soya flour; I wonder if that would work?

 

[Radders]

I made a small batch using a recipe that was on a link from here. The recipe called for ground almonds and as I didn't quite have enough in the pack I topped it up with coconut flour, having read on another thread that combining the two worked well. I also added sweetener as surprisingly the recipe didn't contain any, which I thought was a bit odd. I added extra liquid as the mixture was dry and cooked it as four muffins in the microwave.
Don't know if I overcooked them, but despite having a nice spongey texture, they were a bit like eating a bath sponge! Rather than throw them out I sliced and soaked them overnight in sherry, and Oh Boy! Result! I might just eat the lot before they make it into the trifle!

 

[Mark Parrott]

I made a basic low carb sponge cake using almond/coconut flour, 5 eggs, butter & a bit of baking powder. I havent tried it in a trifle, but mum in law used it in a low carb tiramisu type thing & it worked great.

 

[Radders]

I made a basic low carb sponge cake using almond/coconut flour, 5 eggs, butter & a bit of baking powder. I havent tried it in a trifle, but mum in law used it in a low carb tiramisu type thing & it worked great.

It sounds like more or less the same recipe, I just scaled it down to one egg and added Greek yoghurt and soya milk ( the recipe said cream but I'm saving that for the top of the trifle). The key thing is that it survives being soaked in liquid, so I'm happy!
Managed to find sugar free vegetarian jelly crystals as well so here goes!

 

[Mark Parrott]

I use the jelly crystals. They seem pretty good.