| Admissions | Ambassadors | Accreditation | A to Z Degree Fields | Books | Catalog | Colleges | Contact Us | Continents/States | Construction | Contracts | Distance Education | Emergency | Emergency Medicine | Examinations | English Editing Service | Forms | Faculty | Governor | Grants | Hostels | Honorary Doctorate degree | Human Services | Human Resources | Internet | Investment | Instructors | Internship | Login | Lecture | Librarians | Languages | Manufacturing | Membership | Observers | Publication | Professional Examinations | Programs | Professions | Progress Report | Recommendations | Ration food and supplies | Research Grants | Researchers | Students login | School | Search | Software | Seminar | Study Center/Centre | Sponsorship | Tutoring | Thesis | Universities | Work counseling |
To begin with, various types of cake can be used for the bottom layer. Most commonly a sponge cake, pound cake, ladyfingers, or macaroons are used. |
| Sponge Cake |
|
Whipped cream. |
| Fruit pieces |
|
The assembled Trifle is covered and placed in the refrigerator for at least 8 hours and up to 24 hours to allow the flavors to mingle. Trifle |