Trifle torta

Have eggs at room temperature.

Preheat oven to 180°C/350°F. Grease deep 22cm (9-inch) round cake pan; sprinkle with flour, shake out excess.

Beat eggs and sugar in small bowl with electric mixer about 5 minutes or until sugar dissolves. Transfer mixture to large bowl. Fold triple-sifted cornflour, custard powder, cream of tartar and soda into egg mixture. Pour mixture into pan; bake about 25 minutes. Turn sponge immediately onto baking-paper-covered wire rack to cool.

Meanwhile, combine jelly and the boiling water in medium heatproof jug; stir until dissolved. Stir in the cold water. Rinse two deep 20cm (8-inch) round cake pans with cold water (do not wipe dry); divide jelly evenly between pans. Refrigerate until jelly is almost set.

Split cold sponge into 3 layers. Sprinkle each cut side with sherry. Place bottom and middle sponge layer, cut-side down, on top of jelly in pans, pressing down firmly. Refrigerate 1 hour or until set. Cover remaining sponge layer with plastic wrap.

Make custard filling. Combine cornflour, custard powder and sugar in medium saucepan. Gradually stir in cream and milk; stir over medium heat until mixture boils and thickens. Remove from heat; stir in sherry, butter and egg yolk. Place custard in medium bowl; cover surface with plastic wrap, cool.

Beat cream in small bowl with electric mixer until soft peaks form; fold ½ cup cream through custard filling. Refrigerate the remaining cream.

Line a dinner plate with a 45cm (18-inch) piece of plastic wrap; top with a second piece of plastic wrap in the other direction (you will have a cross). Working quickly, dip the cake pan with the bottom sponge layer in sink filled with hot water about 1 second or until jelly loosens from side of pan. Place plate on top of pan, quickly invert sponge and jelly onto plate. Clean and dry cake pan; carefully lift the plastic and cake into pan. Spread jelly with half the custard filling.

Dip remaining cake pan in sink filled with hot water about 1 second; holding plastic wrap out of the way, invert cake and jelly on top of the custard in other cake pan. Spread jelly with remaining custard filling.

Place remaining sponge, cut-side down, on top of custard layer. Enclose with plastic wrap; refrigerate 3 hours or overnight.

Unwrap plastic wrap; place cake stand or serving plate on top of cake pan. Carefully invert torta onto plate; remove plastic wrap. Spread remaining whipped cream all over torta; serve topped with berries.