Directions:
- Make jelly according to directions on packet and place in fridge until almost set.
- Cut sponge cake in half and spread lemon butter on one half of the cake and then replace the the other half back on top.
- Cut cake into square pieces and place in and around trifle bowl.
- Sprinkle with sherry.
- Pour almost set jelly on top of sponge and refrigerate til set.
- Pour custard over jelly refrigerate til cold.
- Decorate with whipped cream and fruit.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 384.12 Kcal (1608 kJ) | ||
| Calories from fat | 226.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.18g | 39% | |
|---|---|---|---|
| Cholesterol | 90.97mg | 30% | |
| Sodium | 64.13mg | 3% | |
| Potassium | 124.14mg | 3% | |
| Total Carbs | 36.61g | 12% | |
| Sugars | 29.91g | 120% | |
| Dietary Fiber | 0.84g | 3% | |
| Protein | 2.11g | 4% | |
| Vitamin C | 27.7mg | 46% | |
| Iron | 0.2mg | 1% | |
| Calcium | 44.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 253.47 Kcal (1061 kJ) | ||
| Calories from fat | 149.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.62g | 39% | |
|---|---|---|---|
| Cholesterol | 60.03mg | 30% | |
| Sodium | 42.32mg | 3% | |
| Potassium | 81.92mg | 3% | |
| Total Carbs | 24.16g | 12% | |
| Sugars | 19.74g | 120% | |
| Dietary Fiber | 0.56g | 3% | |
| Protein | 1.39g | 4% | |
| Vitamin C | 18.3mg | 46% | |
| Iron | 0.1mg | 1% | |
| Calcium | 29.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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