Sponge Cake

1. Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.

2. In a large bowl, beat eggs, sugar, and vanilla with an electric mixer on medium-high speed for about 6 minutes, until pale, thick, and tripled in volume.

3. In a separate bowl, whisk together flour, baking powder, and salt. Gently fold into egg mixture in two additions.

4. Divide batter evenly between pans and bake for 15–17 minutes, or until a toothpick inserted in the center comes out clean.

5. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Custard

1. In a medium bowl, whisk together eggs, sugar, and vanilla.

2. Heat milk in a saucepan over medium-high heat until just simmering.

3. Slowly whisk hot milk into egg mixture, then return everything to the saucepan.

4. Cook over medium-low heat, stirring constantly, until custard thickens enough to coat the back of a spoon, about 4–5 minutes.

5. Transfer custard to a bowl, cover with plastic wrap directly on the surface, and refrigerate until completely chilled.

Whipped Cream

1. Beat whipping cream, sugar, and vanilla until soft peaks form.

2. Refrigerate until ready to use.

Assembly

1. Spread raspberry jam evenly over each cake layer. Cut each layer into 16 pieces.

2. Line the bottom of a trifle bowl with half of the cake pieces. Drizzle with 2 tablespoons cream sherry.

3. Spoon half of the custard over cake and sprinkle with 1 cup raspberries.

4. Repeat layers with remaining cake, sherry, custard, and raspberries.

5. Top with whipped cream and sprinkle with toasted sliced almonds.

6. Refrigerate for 6–8 hours before serving.