Jelly Roll Trifle

Jelly Roll:

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 eggs
3/4 cup granulated sugar
1/4 cup orange juice
1 teaspoon vanilla

Custard
2/3 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
4 cups milk
1/4 cup dry sherry
4 egg yolks
1/4 cup butter (room temperature)
1 tablespoon vanilla

3/4 cup seedless raspberry preserves
1-1/2 pints raspberries (I sweeten my raspberries a little just before
assembly)

1 cup heavy cream
2 tablespoons 10X (confectioners' sugar)
1 teaspoon vanilla
1/2 cup sliced almonds, toasted

Directions:
1.
Preheat oven to 375 degrees. Grease 15-1/2 X 10-1/2 inch jelly-roll pan;
line pan with wax paper; grease paper.

2.
Prepare Jelly Roll:
Combine flour, baking powder, salt in small bowl. Beat eggs in a large bowl
at medium speed until thickened slightly, 2 minutes. Add sugar, a
tablespoon at a time; continue beating until very thick and lemon colored, 5
minutes. Beat in orange juice and vanilla. Beat in flour mixture until
just mixed. Spread evenly in prepared pan.

3.
Bake at 375 degrees for ten minutes or until top of cake springs back when
lightly touched in the center.

4.
Sprinkle large towel with confectioners sugar. When cake is done,
immediately loosen edges. Invert cake onto towel. Starting from short
side, roll up cake with towel, jellyroll fashion, Place cake seam side
down, on rack to cool.

5.
Prepare Custard: Mix sugar, cornstarch and salt in saucepan. Gradually
stir in milk and sherry. Bring to boiling over medium heat, stirring
constantly, until thickened. Boil one minute. Reduce heat to low.

6.
Whisk yolks slightly in a small bowl. Beat in 1/4 cup hot milk mixture.
Slowly pour yolk mixture back into milk mixture in saucepan over low heat,
stirring quickly and constantly to prevent lumping. Heat, stirring until
thickened and coats the spoon.

7,
Remove saucepan from heat. Stir in butter and vanilla. Cover surface with
plastic wrap; refrigerate until well chilled, about one hour.

8.
Unroll cooled cake. Spread with preserves. Roll up cake without towel.
Cut into 1/2 inch thick slices. Line sides of trifle glass bowl with half
the slices. Cut remaining slices into quarters; layer alternately in center
with custard and berries. Cover; refrigerate two hours or overnight.

9
To serve, beat heavy cream, confectioners sugar,and vanilla in a bowl until
soft peaks form. Spoon over top of trifle. Sprinkle with sliced almonds.

Serves 12