Step 1 For the sponge cake: Grease 2 x deep, 20cm round cake tins (or different tins, as directed in individual recipes) and line bases with baking paper. Sift flours and 1/4 teaspoon salt together three times to aerate.
Step 2 Preheat oven to 170C. Using an electric mixer, beat eggs and sweetener in a large bowl on medium- high speed for 8-10 minutes, or until mixture is thick, pale and increased in volume.
Step 3 Slowly add the sifted flour mixture over egg mixture while simultaneously folding in with a large metal spoon until just combined. Divide mixture between prepared tins. To level batter, gently spin tins on kitchen counter. Bake for 20 minutes (or as directed in individual recipes), or until cakes have shrunk away from the sides slightly and spring back when gently touched.
Step 4 Turn out onto baking paper-lined wire racks. Carefully peel away baking paper, then leave to cool.
Step 5 For the chantilly cream: Using an electric whisk, whisk the cream in a medium bowl until beginning to thicken.
Step 6 Add the sweetener and vanilla essence and continue whisking until soft peaks form.
Step 7 For the jelly: Heat the cranberry juice with the syrup until warm, do not boil.
Step 8 Dissolve the gelatine in 4 tablespoon hot water and add to the cranberry juice. Allow the mixture to cool slightly.
Step 9 Place in a bowl or serving dish. cool for 30 minutes in the fridge and add the chopped cranberries. Stir the mixture just before it begins to set.
Step 10 Mix all the ingredients together in a small pot. Place on a low heat and stir continuously until the mixture begins to thicken.
Step 11 Allow the custard to bubble as this helps to cook out the cornflour. Once the custard is thick remove from the stove and place in a Kilner Jar or Bowl 5. Cover the custard with greaseproof paper touching the custard this will stop a skin forming. Chill and use as required.
Step 12 Method for the trifle: Using whichever serving vessel you prefer, start by layering in a small amount of Jelly and chopped sponge. Chill until set approx. 30 min.
Step 13 Next add a layer of custard and return to the fridge approx. 10 min. Carefully add another layer of jelly with the fruit and set in the fridge.
Step 14 Finally, once set pipe the Chantilly cream on top and finish with fresh fruit. Place back in the fridge and serve.
