Reserved for special occasions, Toby Coulson shares his recipe for a berry-topped sponge cake.
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Image courtesy of Toby Coulson.
London-based photographer Toby Coulson’s striking images span editorial, commercial, and fine art—and have been featured in the National Portrait Gallery three times. His most tender photographs are those closest to home: he has photographed his aunt, the renowned artist Joan Jonas, in vulnerable settings such as her studio and home. For Family Style, Coulson shares a childhood recipe reserved for special occasions that looks as sweet as it tastes. “This was my grandmother's recipe that I had every birthday as a kid,” he says. “It brings me a lot of happiness.”
Ingredients
- Tinned strawberries and cherries
- A dash of sherry
- Sponge fingers
- 1 pack of jelly plus water
- Custard powder plus milk and sugar
- Double cream for whipping
- Fruit or chocolate to top
Instructions
- Fill the bottom layer of the trifle with the tinned berries and fruit, sponge finger and sherry if desired.
- Fill the second layer with jelly and allow it to set.
- Fill the third layer with custard.
- Top it off with whipped cream and fruit and chocolate if you so desire!
Image courtesy of Toby Coulson.
