the Guards Trifle Recipe

Separate the yolks and whites of 8 eggs.
Sift 4 1/2 oz. flour 3 times.
Beat egg yolks until lemon yellow.
Gradually beat in 8 oz. sugar, 1 1/2 tablespoons lemon juice and the grated rind of J lemon.
Beat until thick and smooth.
Add a pinch of salt to the egg whites, beat until stiff.
Fold into the egg yolks.
Fold in the sifted flour, sifting about an ounce at a time over the surface.
Fold in vanilla extract.
Oil a large baking sheet with sides or an oblong baking tin.
Cover with greaseproof or bakewell paper.
Brush the greaseproof paper with oil.
Pour in the batter and bake in a moderately slow oven 325°F, Reg 2-3 about 30 minutes or until tooth-pick stuck into the centre comes out clean.
Let cake cool in the pan.
Remove from the cake tin by inverting it over a sheet of greaseproof paper.
Peel off the bottom paper.
In a bowl, stir 3 egg yolks and 2 1/2 oz. castor sugar until smooth and creamy.
Stir in 1 teaspoon flour.
Blend well.
Scald 12 oz. single cream.
Stir into the egg mixture little by little.
Return to stove and cook over a low heat, stirring continuously until it nearly comes to a boil and will coat a spoon; take care not to boil.
Remove from heat.
Place a deep round serving dish on the cake.
With a sharp pointed knife cut a round from the cake.
Wrap in greaseproof paper and set aside.
Break the remaining cake in large pieces.
Put them in the bottom of the serving dish.
Pour over a mixture of 8 oz. sherry and 4 tablespoons brandy.
Coat the pieces of cake with 1 lb. strawberry jam and pour warm custard all over.
Cover dish and chill overnight in the refrigerator.
Next day place the reserved round of cake on top of the trifle.
Sprinkle the top with icing sugar and score the top diagonally with heated metal skewers to form a pattern of diamonds.
Decorate the edge with whole strawberries and rosettes of whipped cream alternately.